Pulled Pork Chipotle Arancini
Savory pulled pork and chipotle powder brings these cheesy arancini to a whole new level of flavor. When paired with the spicy salsa dip, it's a flavor explosion!
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equipment
ingredients
Arancini
- 2 cups cooked rice
- 2 tsp hot sauce
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tsp chipotle powder
- 8 oz shredded sharp cheddar cheese
- 1 cup pulled pork try my beer pulled pork recipe, tequila lime pulled pork recipe or my cilantro chili lime pulled pork recipe
- 1 1/2 cups breadcrumbs
- 3 eggs lightly beaten
- Garnish: Queso fresco freshly chopped cilantro
Spicy Salsa Dip
- 1 13.5 oz can diced tomatoes
- 1 jalapeno seeded and roughly chopped
- 1/2 white onion roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp chili powder
instructions
- In the bowl of a food processor or blender, combine ingredients for the spicy salsa dip. Puree until well combined. Store in the refrigerator until ready to serve.
- In a large bowl, stir together rice, hot sauce, garlic powder, red pepper flakes, chipotle powder, cheese and pulled pork. Place in refrigerator for 30 min to chill.
- Prepare your dredging stations by setting out 2 bowls. In one bowl, add eggs and lightly beat them. In the second bowl, add the breadcrumbs.
- Heat up enough oil for frying in a heavy bottom pan (my oil was about 2” to 3” deep). Heat your oil to 375°F, or, if you don't have a thermometer, once the oil begins to shimmer, drop in a test couple grains of cooled rice — if they start to sizzle, the oil is ready!
- Remove rice mixture from refrigerator. Form balls of rice in your hands, packing them tightly. My arancini were about 1 1/2 to 2 inches thick. Dip each ball of rice into the breadcrumbs, then the egg, then the breadcrumbs again before carefully adding to the hot oil.
- Fry until golden brown, approximately 2 minutes, remove from oil and set on paper towels to drain. Repeat in batches of 3-4, making sure you do not overcrowd the pan.
- Serve immediately with spicy salsa dip.