Introducing Porkys Poutine! This dish is loaded with Cured Pork Slices, Mozzarella Cheese Blend, and Hot Bacon Gravy over French Fries. Topped off with Bacon. Get ready your Fork for Poutine with Pork!
French Fries
Usually, I just go with store-bought fries. Although if you have the time, making these Homemade Fries are seriously good and already seasoned.
The trick with Fries is to fry them until there is no more steam. I usually do this in 3 frying steps.
Cured Pork Poutine Meat
This poutine recipe makes use of the Ham Chops Recipe. These usually take an overnight brine to prepare. But if they are going to be sliced thin and used here for poutine. Then only an hour is needed to fully cure the Pork.
Slice thin the 1-inch Pork Chops and brine the meat in the Ham Chops Brine for an hour or longer. Wash them well before slow cooking in the oven covered at 250 F for an hour and finally broiling to crisp up and get color.
You could also skip the curing and just marinate the Pork Slices in your favorite marinade and then cook it to add to the Poutine. The key thing really is that it’s a Porkys Poutine. So all things pork.
Cured Pork Poutine Gravy
Bacon Gravy Recipe is used for this poutine dish. This adds additional bacon flavor to the Poutine.
Some recipes cook the Roux only for a minute, resulting in a white Gravy. I prefer to add those extra flavor tones and cook the roux to a brown color before adding in the liquid. The Country Style of creamy Bacon Gravy works here too. Either way is fine and is really a matter of preference.
Cheese
The Standard Cheese to use is Cheese Curds. I almost never pick these up and find that a blend of Mozzarella Cheese & Provolone Cheese is good just as well.
All in all, you want a good amount of cheese placed over the fries before the gravy is ladled over.
Other Porky Poutine Addons
If you’re looking to go pork crazy with this poutine, then add in other porky items. Some ideas Below.
- Fried Bologna or Hot Dogs
- Pork Sausages
- Pancetta or other cured pork meats
- Spam
Vegetables Add ins
Try adding in some Fried Onions, Mushrooms, Peppers – Sweet, Mild or Hot!
Accompanying Sauces
Heinz Chili Sauce is a great addition, as well as Red Greek Sauce. Although, I think this would be for those who love a bit of Ketchup with their gravy, such as myself. It just wakes everything up.
However, a bit of Hot Sauce drizzled over top to add some zing and heat, can work too, or a bit of Mild Mayo Sauce.
Equipment
- Deep Fryer
- Casserole Dish
- Saucepot
Ingredients
- 1 lb Pork Chops
- 1 portion Ham Chop Brine
- 1 lb French Fries - – or Homemade French Fries
- 1 lb Bacon
- 1 portion Bacon Gravy
Instructions
- Slice the Pork into thin strips and place into the ham Chop Brine for 1 hour. After 1 hour, wash the meat well to get rid of any excess salt.
- Place the Bacon in a Casserole Dish and into the oven. Turn the heat to 400 F and cook until desired crispness. Set the bacon aside and pour the Grease into a Heat proof Dish to use for the Gravy later.
- Add the Sliced Pork into the same casserole dish used for the Bacon and cover. Place into the oven on 250 F for 1 hour.
- Prepare the Bacon Grease Gravy and have this on low heat on the back burner. Cook the fries 3 times. First time to get most of the steam out, 2nd time to get all steam out and hold on the third time until everything is ready to come together.
- Remove the Cover from the Pork and Broil until desired Crispness. Place the Fries into the Hot Oil for the Third time just for a few seconds to crisp up.
- Plate Fries, Sliced Pork, Bacon Pieces, Mozzarella Cheese Blend, and Ladle the Hot Bacon Grease Gravy over top.