Restaurants›4th Spot Kitchen & Bar›Porky's Poutine Recipe

Porky's Poutine Recipe

Inspired by 4th Spot Kitchen & Bar
Time1h
Serves4

hand cut Kennebec fries and Quebec cheese curds covered in our home made gravy and blanketed in our own slow smoked pulled pork and drizzled with Moonshine Bbq Sauce

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Ingredients

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Fries

Gravy

Toppings

Method

Fries Preparation

1

Cut and Fry Potatoes

Wash and cut Kennebec potatoes into thick fries. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels, then season with salt.

Gravy Preparation

2

Make the Gravy

In a saucepan over medium heat, melt butter. Stir in flour and cook for 2-3 minutes until lightly browned. Gradually whisk in beef broth and soy sauce, stirring constantly until the gravy thickens. Add black pepper to taste.

Assembly

3

Assemble the Poutine

On a large plate, layer the hand-cut fries, followed by generous portions of Quebec cheese curds. Pour the hot gravy over the fries and cheese, then top with warm slow smoked pulled pork. Finally, drizzle with Moonshine BBQ sauce to finish.