Smokehouse BBQ's 'Pig Balls'
Published Wednesday, May 8, 2013 6:03PM MDT
Last Updated Thursday, May 9, 2013 11:20AM MDT
Terry Sept with Smokehouse BBQ joins cooks up a new menu item 'Pig Balls.' The dish is being served from his food truck this summer.
- 2 cups risotto
- 1 cup pulled pork
- Caramelized onions
- Egg wash
- Bread crumbs
- BBQ sauce
- Large pot with oil for deep frying
Directions: Prepare risotto per package instructions set aside to cool on a sheet pan, mix pulled pork, onions, and BBQ sauce in a bowl, prepare egg wash in a bowl and place bread crumbs in a separate bowl .
When risotto has cooled take approx. 2 tbs., spread out on one hand, place a tsp. of the pork mixture in the middle then form a ball, place on a sheet pan, continue until all the risotto is used up .
When the making of the balls is complete dredge them one at a time in the egg wash then through the bread crumbs and set aside, when all the balls are breaded deep fry at 325° a few at a time for 2-3 minutes or golden brown and serve with BBQ sauce.