Source: National Pork Board

PREP TIME

10 mins

COOK TIME

480 mins

SERVING SIZE

4

What You’ll Need

1/4 inch russet potatoes

pork belly (as needed)
5 Chinese five-spice powder
hoisin sauce
pork veloute
peppadews (as needed, sliced)
scallions (as needed, sliced)

Directions

Blanch/par-cook potatoes at 300°F for four minutes then freeze. Then fry for 3 minutes until golden and crispy.

Season pork belly with Chinese five spice and cook at 140°F for 8 hours in a combi oven. Cut into lardons and finish in a saute pan with hoisin.
Top fries with ingredients.