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LLOYD’S® Pig Beach BBQ Pulled Pork Arancini

LLOYD’S<sup>®</sup> Pig Beach BBQ Pulled Pork Arancini

LLOYD’S® Pig Beach BBQ Pulled Pork Arancini

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SERVINGS: 24

PREP TIME: 5 minutes

TOTAL TIME: 20 minutes

INGREDIENTS


1 shallot, minced
1 tablespoon olive oil
1 cup arborio rice
1/2 teaspoon kosher salt
1/2 cup white wine
2 1/2 cups chicken stock
1 (16-ounce) package LLOYD’S® Pecanwood Smoked Pulled Pork with Pig Beach Mustard BBQ sauce
2 tablespoons butter
4 tablespoons pasteurized process cheese spread
1 cup shredded cheddar cheese
1 cup flour
3 eggs, beaten
2 cups seasoned breadcrumbs
4 cups vegetable oil

DIRECTIONS


  1. In 4-quart saucepan over medium heat, cook shallot in olive oil 3 minutes or until soft and translucent, but no color. Stir in rice and cook 1 minute or until aromatic. Season with salt. Slowly pour in wine and cook until completed absorbed and pan is dry to burn off the alcohol and raw wine flavor. Add chicken stock and bring to a boil. Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed. Remove pan from heat. Stir in pork, butter and cheese spread. Stir until cheese and butter are melted. Transfer to baking sheet and spread in thin layer to cool. Refrigerate 1 hour or overnight.
  2. Use hands to mix cheddar cheese into rice. Roll rice mixture into balls of about 2 tablespoons; place on baking sheet.
  3. Place flour, eggs and seasoned breadcrumbs in separate bowls. Roll rice ball in flour, shaking off excess. Dip rice ball in beaten eggs and let stand until the flour absorbs the egg and is completed coated. Finally, roll rice ball in breadcrumbs and place on baking sheet lined with parchment paper. Repeat with remaining rice balls.
  4. In 4-quart saucepan over medium-high heat, heat vegetable oil to 350°F. Reduce heat to medium and gently place 4 rice balls into oil. Cook 3 to 4 minutes or until golden brown. Remove rice balls with slotted spoon and place on wire rack. Season with salt. Repeat with remaining rice balls. Serve with marinara or barbecue sauce.
 
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