Pork Tots

IngredientsPotatoes, Pork
Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeAmerican
Pork tots

Chef Christian Gosselin

Fairmont Banff Springs Hotel

Banff, Alberta, Canada

Chef Christian Gosselin upgrades the classic tater tot to turn the side dish into a satisfying snack. He braises pork shoulder in a flavorful stock, then forms the tender meat into small balls. The balls are enrobed in a potato mixture and deep-fried, then served with a ketchup-based housemade condiment. Leftover braised or pulled pork can work too.


Braised pork shoulder

½ lb. pork shoulder

10 qt. chicken stock

1/3 cup mirepoix, cooked

6 garlic cloves, thinly sliced

2 tbsp. coriander seeds

2 tbsp. rosemary leaves, coarsely chopped 

1 tbsp. whole black peppercorns

12 whole cloves

1 tbsp. sea salt

2 bay leaves, crumbled

Salt and pepper, to taste

Lacque sauce

1 cup sugar

1 cup water

1/2 cup red wine vinegar

100 g ketchup

60 g soy sauce

20 g honey

Pinch chili flakes 


1 lb. potatoes, peeled, julienned and blanched

1/2 tbsp. corn starch

1/4 tbsp. onion powder

1/5 tbsp. paprika 

Salt and pepper, to taste

1/2 lb. braised pork shoulder (recipe above)

Vegetable oil, for frying

1 cup lacque sauce (recipe above)


  1. For braised pork, clean pork skin off shoulder but leave some fat; refrigerate to air dry for 6 hours. 
  2. Preheat oven to 300 F. In large ovenproof pot, warm chicken stock with mirepoix and all seasonings except salt and pepper. When the stock simmers, add pork. Braise in oven about 6 hours or until the meat falls apart. Add salt and pepper to taste. 
  3. Cool meat and portion into ½-ounce balls. 
  4. Meanwhile, for lacque sauce, combine all ingredients in saucepan. Place over medium heat and cook until reduced, stirring occasionally.
  5. For tots, heat oil in deep fryer to 350 F. Pulse blanched potatoes in food processor until ground but not pureed. Add corn starch, onion powder, paprika, salt and pepper to potato mixture; pulse to blend.  
  6. Press 1 ounce tot mix around braised pork ball and shape into tater tot. Deep-fry tots for 3 minutes or until golden; drain. Serve with side of lacque sauce. 

Photo courtesy of Idaho Potato Commission

Latest Recipes

View More