Crispy seasoned tots with tender glazed smoked pork belly and cool garden-fresh veggies.
4 cups Dehydrated Potato Shreds
6 cups Boiling Water
¾ cup All-Purpose flour
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 tablespoon Kosher Salt
½ tablespoon Freshly Ground Black Pepper
8 quarts Vegetable Oil for frying
1-1/2 pounds Smoked Slab Bacon, cut into ½ inch cubes
½ cup Hoisin
1 cup BBQ Sauce
1 cup English Cucumbers, diced ¼ inch
1 cup Red Bell Pepper, diced ¼ inch
½ cup Sesame Seeds
½ cup Chives
Prep Time: 40min | Cook Time: 20min
Place the dehydrated potatoes in a large bowl and cover with the boiling water. Allow the potatoes to sit for 10-15 minutes.
Drain the potatoes very well and place them in a piece of cheesecloth or a kitchen towel to help eliminate any excess moisture.
Place the potatoes into a food processor. Add the flour, garlic powder, onion powder, salt, and pepper. Pulse a few times to combine but do not puree mix.
Transfer the mixture to a bowl and using a small portion scoop or two teaspoons, make small cylinders with the potato mixture. Arrange the tots on a baking sheet lined with a silpat or parchment paper.
Place the tots in the freezer and allow them to freeze overnight.
In a small sauté pan heat the bacon until crispy on the outside yet still tender on the inside, set aside.
Heat the oil to 365 °F, fry the tots for 7-8 minutes, or until golden brown. Drain the tots on a paper towel to remove any excess oil.
Combine the hoisin and BBQ sauce. Set aside
To plate arrange the tots on a serving platter and top with the bacon.
Drizzle the tots and bacon with the hoisin BBQ sauce.
Top the dish with the bell peppers, cucumber, sesame seeds, and chives.
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