I grew up in Orange County, California, so Porto’s has always been a go-to treat for me! These Char Siu Pork Potato Balls combine the best of two iconic favorites: the sweet-savory flavor of Chinese char siu BBQ pork with the crispy golden texture of the famous Porto’s potato balls.

Here I used my char siu pork recipe, turned it into a rich filling, and air fried the potato balls until crispy. These can be frozen for later and are guaranteed to be a crowd favorite at parties, potlucks, or family gatherings (like every Porto’s delivery!). It’s probably my longest recipe on this site, but honestly so worth it!

Char Siu Potato Balls (Air Fryer)

These char siu pork potato balls are a fusion appetizer featuring Chinese BBQ pork wrapped in mashed potatoes and air fried until crispy. Inspired by Porto’s famous potato balls, they’re filled with a savory char siu filling and have a crunchy golden crust!

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Prep Time 20

Cook Time 2

Chill Time 1

Total Time 3 20

Course Snack

Servings balls

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Ingredients

Pork marinade

1 lb pork shoulder
1 Tbsp garlic, minced
½ Tbsp salt
1 Tbsp brown sugar
1 Tbsp honey
2 Tbsp oyster sauce
½ Tbsp soy sauce
½ Tbsp dark soy sauce
2 tsp five spice powder
1 tsp cinnamon
2 Tbsp char siu sauce, lee kum kee
Baste: 2 tbsp honey diluted with 2 tsp water

Char siu pork filling

1 Tbsp oyster sauce
1 Tbsp char siu sauce
1 tsp soy sauce
1 tsp dark soy sauce
1 Tbsp shallot, minced
1 Tbsp garlic, minced
100 mL chicken stock
1 Tbsp tapioca starch

Potato balls

6 potatoes, boiled and smashed
2 eggs beaten
¾ cups all purpose flour
3 cups bread crumbs

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Instructions
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In a large mixing bowl, combine all marinade seasonings and coat the pork thoroughly. Cover and marinate overnight.
1 lb pork shoulder, 1 Tbsp garlic, ½ Tbsp salt, 1 Tbsp brown sugar, 1 Tbsp honey, 2 Tbsp oyster sauce, ½ Tbsp soy sauce, ½ Tbsp dark soy sauce, 2 tsp five spice powder, 1 tsp cinnamon, 2 Tbsp char siu sauce
The next day, preheat the oven to 425°F. Place the pork on a nonstick baking sheet and prepare the baste with the remaining marinade.
Baste: 2 tbsp honey diluted with 2 tsp water
Bake the pork for 15 minutes, baste on each side, then bake another 15 minutes and baste again.
Increase the oven temperature to 450°F and bake for another 15 minutes until caramelized.
Remove the pork from the oven and allow it to cool for about 10 minutes.
While the pork cools, peel and cut the potatoes into chunks. Boil until soft or microwave them covered with a damp paper towel for 4–5 minutes until soft. Let them cool, then mash well in a bowl.
6 potatoes
Chop the cooked char siu pork into small pieces. In a small bowl, mix the sauce ingredients for the filling.
1 Tbsp oyster sauce, 1 Tbsp char siu sauce, 1 tsp soy sauce, 1 tsp dark soy sauce
Heat oil in a pan over medium heat. Sauté the garlic and shallots for 2 minutes.
1 Tbsp shallot, 1 Tbsp garlic
Add the sauce mixture and sauté for 30 seconds, then add the chopped char siu pork.
Cook for 1–2 minutes, then add the chicken stock and tapioca starch slurry. Stir for 1 minute, reduce heat, and cook another 1–2 minutes until the mixture thickens. Remove from heat and let cool for 10 minutes.
100 mL chicken stock, 1 Tbsp tapioca starch
Prepare three coating plates: flour, beaten eggs, and breadcrumbs.
2 eggs beaten, ¾ cups all purpose flour, 3 cups bread crumbs
To shape each ball, flatten about 2-3 tablespoons of mashed potato in your hand. Add 1 tablespoon of char siu filling, then seal it completely with the potato mixture, adding more potato if needed.
Roll each ball in flour, dip in egg, then coat with breadcrumbs.
Place the coated balls in the refrigerator and chill for 1 hour.
Spray the balls with cooking oil on all sides. Air fry at 375°F for 30–40 minutes, flipping every 10 minutes, until golden brown and crispy.
Allow the balls to cool for about 10 minutes before serving.

Keyword Air fryer, Pork

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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