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Pork Belly Fries
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.
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