Pork Tots | Idaho Potato Commission

Ingredients

• 1 pound Idaho® potatoes, julienned
• 1/2 tablespoon corn starch
• 1/4 tablespoon onion powder
• 1/5 tablespoon paprika
• Salt to taste
• Pepper to taste
• 1/2 pound Braised St. Canut Pork Shoulder
• 1 cup lacque sauce
• <strong>Braised St. Canut Pork Shoulder</strong>
• 1/2 pound pork shoulder
• 10 quarts chicken stock
• 2 tablespoons coriander seeds
• 1 tablespoon whole black peppercorns
• 12 each whole cloves
• 1 tablespoon sea salt
• 2 each bay leaves, crumbled
• 2 tablespoons rosemary leaves, coarsely chopped
• 6 each garlic cloves, thinly sliced
• 1/3 cup mirepoix, cooked
• <strong>Lacque sauce</strong>
• 1 cup sugar
• 1 cup water
• 1/2 cup red wine vinegar
• 100 grams ketchup
• 60 grams soy sauce
• 20 grams honey
• Pinch chili flakes