Turn tender pulled pork into golden, crispy bites with a smoky barbecue flavour. Cooked in oil in your HOT WOK, these pulled pork balls have a crunchy coating and a juicy centre. Serve with barbecue sauce, spicy mayo and a fresh slaw.
Serves: 4 as a snack or starter
Makes: Approximately 16 balls
Ingredients
Pulled pork balls
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500 g cooked pulled pork, chilled and drained of excess liquid
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100 g grated cheddar
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2 tbsp thick barbecue sauce
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1 tsp smoked paprika
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½ tsp garlic powder
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Black pepper, to taste
Crispy coating
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75 g plain flour
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2 eggs, beaten
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150 g panko breadcrumbs
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Neutral oil suitable for deep-frying
To serve
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Barbecue sauce or spicy mayo
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Fresh coleslaw
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Chopped spring onions, optional
Method
1. Prepare the filling
Chop any long strands of pulled pork into smaller pieces. Mix with the cheddar, barbecue sauce, smoked paprika, garlic powder and a little black pepper. The mixture should hold together when pressed.
2. Shape and chill
Press the mixture firmly into approximately 16 balls. Place on a tray and refrigerate for at least 30 minutes to help them keep their shape.
3. Coat the balls
Place the flour, beaten eggs and panko breadcrumbs in three separate bowls. Roll each ball in flour, dip in egg and coat thoroughly with panko.
4. Heat the oil
Set your HOT WOK on a stable, level surface outdoors. Add enough oil to cover the balls, keeping the wok less than half full. Heat the oil to 170–175°C, checking with a suitable thermometer. Adjust the flame to maintain the temperature.
5. Fry in small batches
Carefully lower a few balls into the oil using a slotted spoon. Fry for approximately 4–6 minutes, turning gently, until golden and crisp and the centre reaches 74°C. Cooking time depends on their size and starting temperature.
Lift out and drain on a wire rack. Let the oil return to temperature before adding the next batch.
6. Serve
Serve hot with barbecue sauce or spicy mayo and a fresh, crunchy slaw.
HOT WOK tip: Keep the oil temperature steady. Small batches help the coating turn crisp and golden.
