Pork Tots

IngredientsPork, Potatoes
Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican

Chef Christian Gosselin
Fairmont Banff Springs Hotel
Banff, Alberta, Canada

Meat and potato lovers get a satisfying snack in this chef’s twist on tater tots. The housemade tots are stuffed with braised pork shoulder and accompanied by a caramelized sweet-sour sauce for dipping or drizzling.


1 lb. potatoes, julienned, blanched
½ tbsp. cornstarch
¼ tbsp. onion powder
1/5 tbsp. paprika
Salt and pepper, to taste
½ lb. braised pork shoulder (recipe follows)
Vegetable oil, for frying
1 cup lacque sauce (recipe follows)

Braised pork shoulder
1 pork shoulder
2 tbsp. coriander seeds
1 tbsp. whole black peppercorns
12 whole cloves
1 tbsp. sea salt
2 bay leaves, crumbled
2 tbsp. rosemary leaves, coarsely chopped
6 garlic cloves, thinly sliced
10 qt. chicken stock
1/3 cup mirepoix, cooked
Salt and pepper, to taste

Lacque sauce
1 cup sugar
1 cup water
½ cup red wine vinegar
½ cup ketchup
¼ cup soy sauce
1½ tbsp. honey
Pinch dried chili flakes


1. Pulse blanched potatoes in food processor until finely chopped but not pureed. Add cornstarch, onion powder, paprika, salt and pepper; pulse briefly to combine.
2. Press 1 ounce tot mix around ½ ounce braised pork and shape into a tater tot.
3. Heat oil in deep fryer or saucepan to 350 F. Deep fry tots in hot oil for 3 minutes; drain.
4. Serve tots hot, with a side of lacque sauce.
5.  For pork: Clean pork skin off the shoulder but leave some fat; place in walk-in to air dry for 6 hours.
6.  Preheat oven to 300 F. Create a bouquet garni by wrapping coriander, peppercorns, cloves, salt, bay leaves, rosemary and garlic in cheesecloth. In large braising pot, warm chicken stock with bouquet garni and mirepoix. When stock simmers, add the pork.
7.  Braise pork at 300 F. for about 6 hours or until meat falls apart. Add salt and pepper to taste.
8. Cool pork and portion into half-ounce balls.
9. For lacque sauce: In medium saucepan, combine all ingredients; bring to a boil over high heat. Lower heat to medium; cook until reduced into a dark brown caramel.
10. Deglaze with red wine vinegar; reduce slowly by one-fourth. Stir in ketchup, soy sauce, honey and chili flakes.

Photo courtesy of Idaho Potato Commission

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