Pork Belly Fries
Servings: 4
Prep Time: 40 minutes
Ingredients
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.