Embrace your inner Canadian with this incredible platter of fries, made with pork belly, veggies, maple syrup and loads of cheese curds.
Directions for: Canuck Carnival Fries
Ingredients
Pork Belly1 lb(s) pork belly
1 cup maple syrup
3 cups chicken stock
cup whiskey
4 cloves garlic
2 carrots, cut into quarters
2 stalks celery, cut into quarters
1 tsp cinnamon
1 tsp chili powder
1 tomato, cut into quarters
2 white onions, cut into quarters
Assembly4 medium potatoes, cut into fries, soaked in cold water for 1 hour
Oil, for deep-frying
3 slices bacon, chopped
cup onion, chopped
2 cloves garlic, minced
1 Tbsp unsalted butter
1 Tbsp flour
1 cup chicken stock
1 Tbsp cornstarch (optional)
3 oz cheese curds
2 butter tarts, chopped (optional)
Maple syrup
Directions
Pork Belly1. Preheat oven to 300F (150C).
2. Place the pork belly into a deep casserole dish, skin side up. Add all ingredients to dish, making sure at least of the pork is covered with liquid. Cover with parchment paper and then tin foil. Place in oven for 3-4 hours.
3. Remove pork from the braising liquid. Using a knife, gently remove the fat cap (skin) off the pork belly. Raise the oven temperature to 400F (200C). Place pork skin onto a wire rack and place in oven for 10-15 minutes, or until the skin starts to bubble and crisp. This will be the crackling you can optionally use on the fries.
4. Pour the braising liquid through a sieve into a pot and reduce for 25 minutes. Shred the pork belly and place into the braising liquid until ready to serve.
Assembly1. Preheat oven to 350F (175C).
2. Gradually bring the oil in a pot to 350F (175C). Reduce heat to medium. Blanch small groups of the cut fries in the oil for about 5 minutes. Remove using tongs or a slotted spoon. Repeat until all fries have been blanched.
3. Place bacon on cooking sheet and cook in oven for 10-15 minutes. Keep the bacon drippings and place the bacon on paper towels. Crumble the bacon.
4. In a deep skillet add the bacon drippings, onion, and garlic, and cook for 2-3 minutes. Remove the onion and garlic, place aside.Add the butter. Once melted, sprinkle the flour into the pan. Let cook for 30-60 seconds. Begin to stir until you create a roux. As you stir, gradually pour in the chicken stock. Return heat to medium-high.
5. Stir the gravy as it heats and thickens. If your gravy isnt thickening you can combine 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the gravy. Add the onion and garlic back to the gravy.
6. Layer the French fries and cheese curds. Top with crumbled bacon, gravy, butter tarts, shredded pork belly, crackling if using, a drizzle of maple syrup, and more cheese curds.
See more: Bake, Comfort Food, French, Pork, Potatoes, Tomatoes, Vegetables, Canada Day