pancake battered pork meatball, tangerine glaze, arugula, grilled orange, scallion.

This is most definitly one of my more strange inventions, but I am pretty proud of it.

For the tangerine sauce.

1 cup of fresh tangerine juice

1/4 cup of rice wine

1/3 cup of rice wine vinegar

small splash of shoyu or soy sauce

1 tablespoon of sweet chili sauce

1 star anise pod

1 teaspoon of crystalized ginger

Combine the ingredients in a small sauce pot. Simmer over medium heat until the sauce thinkens and coats the back of a spoon (nappe).

For the meatballs. 

1 large fresh bratwurst link, skin removed

1 small pinch of ground allspice

1 small splash of soy sauce

Remove the casing from the brat. Add the extra ingredients and mix well. Form into small meatballs. Heat a small pan over medium-high heat. Add a splash of canola or grapeseed oil. Sear the meatballs and place in a 375º oven for about 5 minutes until cooked through.

For the batter.

As advertised, it's just pancake batter. I may be a chef, but I still just use an organic premade mix. It should be thik enough to coat the meatball nicely.

For the bacon.

Roast the bacon on a sheet tray in the oven for 12 minutes at 375º. The bacon will be crisp and delicious. Slice thinly to serve on the plate with the salad.

For the grilled orange.

Heat your grill, make sure your grill grates are super hot. Add a small amount of olive oil and salt to each orange slice. Lay it on the hot grill grates until nice hashmarks form. Cool and cut into small cubes. Can be done up to a day ahead of time if stored in fridge.

For the arugula and scallions.

Arugula and scallions should be cleaned and dried. The scallions should be cut on a bias.

Clean and lightly dress with olive oil and a pinch of salt.

Frying the balls.

Heat 4 cups of oil to 380º in a dutch oven or sauce pot. Coat the cooked meatballs with pancake batter and place in oil until golden brown. Skewer the meatballs onto bamboo sticks for serving if you so choose.

Plating.

Arrange the grilled oranges and bacon pieces in an attractve fashion around the plate. Drizzle the cooled tangerine sauce around the plate and on the oranges. Place the dressed arugula on the plate as well. Finish with the skewered meatballs and garnish with a few spots of sri-racha

Comments

[Maija]

These look amazing - can you tell me how many servings this makes? 2? I'm going to make this over the weekend!

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