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Loaded fries with pulled pork and jalapeno chillies
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Elevate fries with spicy pulled pork and jalapenos.
Ingredients:
  • 600g piece pork belly, score the fat
  • Salt, to taste
  • 1 onion, cut into eight wedges
  • 4 cloves garlic
  • 20.00 ml fresh thyme, chopped
  • 255.00 gm chicken style liquid stock or water
  • 4 large potatoes (russet or sebago)
  • 30g butter
  • 40.00 ml plain flour
  • 200ml Crème Fraîche
  • 2.50 gm sweet paprika
  • Salt flakes and freshly ground black pepper, to taste
  • Oil, for frying
  • Sliced jalapeno chillies, to serve
  • Coriander, to serve
  • Lime, to serve
  • Red onion, cut into slithers, to serve
Instructions:
  • Preheat the oven to 180C (160C fan-forced).
  • - In a baking dish, lay the pork, season generously with salt, and add onion, garlic, thyme, and stock. - Cover the dish and bake for 1 1/2 - 2 hours until the pork is tender. - For a crispy finish, broil the pork under a hot grill at the end of cooking. - Shred the meat, mix it with the cooking juices, onions, and garlic, and set aside.
  • Peel and cut potatoes into 1cm wide lengths. Soak in cold water until ready to use. Drain and pat dry before frying.
  • In a saucepan, melt butter, then stir in flour and cook for 1 minute. Whisk in stock and bring to a boil. Add half of the crème fraîche, paprika, and cumin. Simmer for another minute, then season to taste.
  • Heat a generous amount of oil in a large saucepan to around 170ºC. Fry the potatoes in batches for 4-6 minutes each. Transfer to a tray lined with paper towels to keep warm as you fry the rest of the potatoes.
  • Heat the oil to 190ºC and fry the chips for another 4 minutes to make them extra crispy.
  • Top hot and crispy fries with tender pulled pork, spicy chillies, fresh coriander, zesty lime, and crisp red onion for a scrumptious and flavorful dish.

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