Prep Time
15 min
Cook Time
2h 20 min
Courtesy of Chef Benjamin Mills of Posto Pizzeria & Bar.
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ingredients
1
bulb fennel, diced
4
cups mashed potatoes
3
pig tails
1
Tbsp fennel seed
5
green onions, mixed
4
cups chicken stock
1
egg yolk
1
Tbsp peppercorns
2
cups white wine
3
bay leaves
2
Tbsp all-purpose flour
1
white onion, diced
1
carrot, peeled and diced
4
cups mashed potatoes
1
parsnip, peeled and diced
5
green onions, minced
1
egg yolk
2
Tbsp all-purpose flour
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directions
Step 1
In a large pot, combine chicken stock, wine, onion, carrot, fennel, fennel seed, peppercorns and bay leaves. Fully submerge pig tails and bring mixture to a boil.
Step 2
Place in the oven at 300ºF and cook for 2 hours or until the meat falls off the bone.
Step 3
Pick meat and fat off the bone, discarding the skin and bones.
Step 4
Mix pork with mashed potatoes, green onions, egg yolk and flour.
Step 5
Chill for 1 hour. Using an ice cream scoop, shape the mixture into balls.
Step 6
Fry in a pan with oil until each side is golden brown.