Tam To’s Char Siu Potato Balls

Total Time:Prep: 1 hour 40 min. + chilling Cook: 30 min. + standing
Tam To

By Tam To

Recipe by Tam To, Los Angeles, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Nov. 12, 2025

These char siu potato balls combine the best of two iconic favorites: the sweet and savory flavor of Chinese char siu barbecue pork with crispy Porto’s potato balls. Inspired by the famous Southern California bakery, this fusion recipe blends a tender meat filling with a crispy outer golden texture. The potato balls can be made in the air fryer, plus they’re freezer-friendly and guaranteed to be a favorite at gatherings. —Tam To, Los Angeles, California

Tam To’s Char Siu Potato Balls

Add your review
Yield:12 servings
Prep:1 hour 40 min
Cook:30 min
Save Saved Saving print

Ingredients

  • 2 tablespoons oyster sauce
  • 2 tablespoons char siu sauce
  • 1 tablespoon packed brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • 2 teaspoons Chinese five-spice powder
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons soy sauce
  • 1-1/2 teaspoons dark soy sauce
  • 1 teaspoon ground cinnamon
  • 1 pound boneless pork shoulder butt roast
  • basting liquid:
    • 2 tablespoons honey
    • 2 teaspoons water
  • filling:
    • 1 tablespoon canola oil
    • 1 tablespoon minced garlic
    • 1 tablespoon minced shallot
    • 1 tablespoon oyster sauce
    • 1 tablespoon char siu sauce
    • 1 teaspoon soy sauce
    • 1 teaspoon dark soy sauce
    • 100 milliliters chicken stock
    • 1 tablespoon tapioca starch
  • potato balls:
    • 6 medium potatoes, peeled and quartered
    • 3 cups dry bread crumbs
    • 3/4 cup all-purpose flour
    • 2 large eggs, room temperature, beaten
Text Ingredients
Shop Recipe

Directions

  1. 1
    In a shallow dish, combine the first 10 ingredients, whisk until combined. Add pork roast, turn to coat. Refrigerate 8 hours or overnight.
  2. 2
    Preheat oven to 425°. Drain pork, discarding marinade. Place roast in a greased baking dish. Bake 15 minutes.
  3. 3
    In a small bowl, combine honey and water for basting; brush over both sides of the roast. Repeat after 15 minutes of additional cooking.
  4. 4
    Increase the oven temperature to 450°, cook 15 minutes longer. Remove from oven; cool. Once cooled, chop into small pieces.
  5. 5
    In a large skillet, heat oil over medium heat. Add garlic and shallot, cook until fragrant, about 1 minute. Add in oyster sauce, char siu sauce and soy sauces, cook for 1-2 minutes longer.
  6. 6
    In a small bowl, combine chicken stock and tapioca starch until smooth. Add to sauce. Cook until thickened, 1-2 minutes longer. Add cooked pork, toss to coat. Set aside.
  7. 7
    Place potatoes into a microwave-safe bowl. Cover with a wet paper towel. Cook on high until potatoes are tender, 5-6 minutes. Mash potatoes.
  8. 8
    Place bread crumbs in a shallow bowl. Place flour and eggs in separate shallow bowls. Scoop potatoes by 2 tablespoonfuls. Flatten slightly. Place 1 tablespoon of char siu filling in the center. Shape potato around filling. Dip potato ball in flour to coat all sides; shake off excess. Dip in eggs, then in bread crumbs, patting to help coating adhere. Refrigerate 1 hour.
  9. 9
    Preheat air fryer to 375°. In batches, place potato balls in a single layer on greased tray in air fryer; spritz with cooking spray. Cook until golden brown and crisp, 30-40 minutes, turning every 10 minutes. Let stand 10 minutes before serving.
Author
Tam To
Former scientist Tam To has always loved food, from trying new restaurants to experimenting in her own kitchen. She now develops easy, flavorful recipes that highlight Vietnamese and Asian ingredients while blending creativity with a scientist’s precision. In just six months into her new career, she’s partnered with brands like Red Boat, Kai Do...
Read More
Tam To
Loading Popular in the Community
Loading Reviews