Roast Pork Arancini (pernil Fried Rice Balls)
Roast Pork Arancini, also known as Pernil Fried Rice Balls, are a delicious fusion dish that combines the flavors of Puerto Rican and Chinese cuisines. These crispy, savory rice balls are filled with tender roast pork and are perfect for appetizers or as a main dish.
Ingredients
- 3 cups cooked white rice, cooled
- 1 cup shredded roast pork (pernil)
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup vegetable oil for frying
- Salt and pepper to taste
Instructions
- In a large bowl, mix the cooked rice, shredded roast pork, Parmesan cheese, and salt and pepper.
- Take a small amount of the rice mixture and form it into a ball. Make a small indentation in the center and place a small amount of the beaten egg inside. Close the ball to seal the egg inside.
- Dip the rice ball into the remaining beaten egg, then roll it in the breadcrumbs until fully coated.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes per side.
- Remove the rice balls from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Serve the roast pork arancini hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 15g
- Fat
- 8g
Supplies
Large bowl Skillet Tongs Paper towels
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the roast pork arancini with a side of marinara sauce for dipping.
Tips & tricks
For a time-saving option, use leftover roast pork or store-bought pernil for the filling.
Cost
$15