Recipe courtesy of Robert Irvine

Potato Pork Croquette: Korokee

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 25 min
  • Cook: 40 min
  • Yield: approximately 24 korokee
Share This Recipe

Ingredients

1 tablespoon grapeseed oil

1 pound ground pork

2 tablespoons low-sodium soy sauce

Salt and freshly ground black pepper

2 tablespoons thinly sliced scallions, from the white and tender green parts of 4 to 6 scallions

6 medium potatoes (about 2 1/2 to 3-pounds), peeled and placed in a pot of enough water to cover

2 tablespoons butter, plus 2 tablespoons, cubed for sauce

1 cup orange juice

1 cup pineapple juice

1 lime, juiced

2 tablespoons green curry paste

2 cups panko bread crumbs seasoned with salt and pepper

2 to 3 liters canola oil, as needed for deep-frying

Directions

  1. Heat the grapeseed oil in a large skillet over medium-high heat.
  2. When it begins to shimmer, add the ground pork and cook for about 10 minutes until it begins to brown. Using a slotted spatula, temporarily transfer meat to a plate, drain the excess fat from the skillet and return the pork to the pan. Add the soy sauce and cook for 2 or 3 minutes to allow the flavors to integrate, then season to taste with salt and pepper. Stir in scallions, and cook for 2 or 3 more minutes, then remove from heat and let cool to room temperature.
  3. While the meat is browning, boil the potatoes until tender and drain well. Mash the potatoes with butter. (You want these potatoes to be "tight" mashed potatoes, not loose.)
  4. In a medium saucepan, combine orange juice, pineapple juice, lime juice and green curry paste. Allow to reduce by half over medium heat.
  5. Heat the oil in the deep-fryer to 375 degrees F or as directed in the manufacturer's instructions for similar foods.
  6. Combine the mashed potatoes with the pork mixture and roll into golf-ball sized spheres. Roll in the bread crumbs and add to the deep-fryer basket. Cook until golden brown and drain on paper towels.
  7. Remove sauce reduction from heat and whisk in cubed butter.
  8. Spoon some sauce onto a serving plate and use as a dipping sauce for the korokee.

Choose a topic to find related recipes.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.