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Sugarcane Skewered Pork Fritters with Tamarind Chili Lime Dressing
1 lb. Rose Smoked Pork Butt, ground or finely minced
1 tbls chopped cilantro
1 tbls chopped mint
1/4 cup ground onion
1 tbls minced garlic
1/4 cup ground celery
3 large eggs
2 cups bread crumbs
1 tbls Kosher salt
vegetable oil as needed
4-12" sugarcane skewers - each cut into
four 3-inch long pieces (16 total)
For the fritters: Combine ingredients all together and mix well except oil and skewers Pre heat deep fat fryer with oil to 350º (or use a large cast iron skillet or pot). Roll mixture into 1.5 oz. balls (size of golf ball). Stick skewer through ball and form leaving a short piece of skewers exposed on
each side.
Fry until golden brown or to internal temperature of 165ºF.
Tamarind Chili Lime Dressing:
1/4 cup tamarind concentrate*
2 cups sweet chili sauce*
1/2 cup finely chopped cilantro
Juice of 4 fresh limes
Combine ingredients together and mix well.
*Available in Asian markets
Plating Suggestion:
Use a square or rectangular platter with a ramekin for sauce. Line plate with a banana leaf. Garnish with an orchid.
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Recipe by Chef Kenny J. Gilbert
