This recipe was made by Ryan Rogers of Feast BBQ for Chef Edward Lee’s Louisville BBQ.
- 2 quarts of smoked pulled pork, chilled
- 1/2 cup green onions, thinly sliced, greens only
- 1/2 teaspoon cayenne
- 1/2 tablespoon black pepper
- 1/4 cup sorghum
- 3/4 pound of cream cheese, at room temperature
- salt to taste
- 2–3 eggs
- Panko untoasted bread crumbs
- peanut oil to fry in
- In a stand mixer whip the cream cheese until soft, add in the green onions, black pepper, cayenne, sorghum, and a few pinches of salt and mix until well incorporated.
- Add in the cold pulled pork, and mix until the ingredients just come together.
- Heat a cast iron skillet on medium.
- Make an egg wash with the eggs (eggs throughly whisked together) in a bowl.
- Ball out the pork cake mixture to about 100 grams each, somewhere between golf ball and tennis ball size and then barely flatten them into small cakes.
- In a bowl mix AP flour with a pinch of salt and pepper.
- In another bowl add Panko bread crumbs.
- Begin your three-step breading process by covering the pork cakes in the flour mixture (shake off any excess flour), dip them in the egg wash, and then directly into the Panko bread crumbs, where you should coat the pork cake liberally. Continue this until all of your pork cakes are breaded.
- With your cast iron skillet over medium heat add in enough oil to liberally coat the bottom of the pan. Give your oil a few minutes to come up to temperature and then lay in your pork cakes, being careful to not overcrowd the pan.
- We want to cook them until they’re a rich golden brown on both sides and hot in the middle; they’re already fully cooked so we just need them to be hot.
- Pull them out of the skillet when finished and onto a slotted sheet tray liner.
- Sprinkle with a bit of salt and you’re ready to enjoy.
- We like to serve ours on a bed of our house-made barbecue sauce, with some creamy coleslaw on top, a drizzle of local sorghum, and some more green onions.