Go Back
–+ servings

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!
Print Recipe
Share Recipe
Prep Time 20 minutes
Cook Time 2 hours
Chill Time 1 hour
Total Time 3 hours 20 minutes
Course Snack
Servings 12 balls
Start Cooking

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

Instructions
 Start Cooking 

  • 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
Tried this recipe?Please LEAVE A REVIEW and share (tag @thaotamto)!
Share Recipe