Purple Yam and Kiawe-Smoked Pork Belly Croquette

SERVES: 6 • PREP TIME: 1.5 HOURS • COOK TIME: 10 MINUTES • ASSEMBLY TIME: 5 MINS

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Ingredients:

  • 3-4 (1- 1 ½ lbs) purple yams (aka Okinawan sweet potato), peeled
  • 4 oz cured pork belly, smoked with kiawe (or substitute pancetta, diced small)
  • 1 package King’s Hawaiian® 12 pack dinner rolls
  • ½ teaspoon white sugar
  • 1 teaspoon ginger, finely chopped
  • 1 teaspoon garlic, finely chopped
  • 4 oz unsalted butter
  • 1 tablespoon green onion, finely sliced
  • 1 cup heavy cream
  • 1-2 eggs, beaten with 2 tablespoons water
  • Kosher salt (to taste)
  • Black pepper (to taste)
    Sauce and garnish ingredients:
  • Black garlic
  • Mayonnaise
  • Micro Purple Shiso
  • Method: In a food processor, pulse two large cloves of black garlic per cup and a half of mayonnaise

Preparation:

STEP 1

Cube and toast King’s Hawaiian rolls in an oven at 300 degrees F for 3-5 minutes.

STEP 2

Process toasted bread in a food processor.

STEP 3

Add a pinch of salt and sugar to bread crumbs and mix well.

STEP 4

Peel and dice purple yams into ½ inch dice.

STEP 5

Boil yams until very tender (about 15 min) in a stock pot half-filled with boiling water.

STEP 6

Strain yams.

STEP 7

Sauté ginger and garlic in 2 oz of butter until light brown.

STEP 8

Add yams, heavy cream and remaining butter and mix in ginger and garlic.

STEP 9

Mix well until yams are mashed (or use an immersion blender).

STEP 10

Sauté pork belly or pancetta over high heat until just browned and crisp, then fold into yams with finely sliced green onion.

STEP 11

Scoop warm purple yam mixture out with a 1 oz cookie scoop onto a sheet tray.

STEP 12

Place sheet tray in freezer for 30 min until firm but not frozen solid.

STEP 13

Mix up egg wash.

STEP 14

Dip purple yam balls into crumbs, then egg wash, then back into crumbs, egg wash again, and then into crumbs for a third time.

STEP 15

Fry for 2 minutes in deep fryer at 325 degrees F.

STEP 16

Set croquettes on paper towels for a minute, then plate with drizzled black garlic mayo and top with purple micro shiso.

Chef’s Note: You can find kiawe smoked pork belly, black garlic, micro purple shiso and purple yams at your local Asian specialty market, like 99 Ranch.