Pork Belly Fries

Servings: 4
Prep Time: 40 minutes


0.64 cms russet potatoes

pork belly (As needed)

5 chinese five-spice powder

hoisin sauce (As needed)

pork velouté

peppadews (As needed, sliced)

scallions (As needed, sliced)

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

2. 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 sauté pan with hoisin.

Courtesy of the National Pork Board, Des Moines, Iowa.