Classic Poutine Recipe

Inspired by Bittercreek Alehouse

Time1h

Serves4

hand-cut fries, braised pork, ballard curds, house gravy, scallion

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients for Classic Poutine

4 cups Russet potatoes

2 cups Braised pork

1 cup Cheese curds

4 tablespoons Unsalted butter

1 quarter cup 00 bread flour

2 cups Beef or chicken stock

2 tablespoons Aged soy sauce

2 to taste Scallions

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

Method

Directions for Classic Poutine

Prepare the Fries

Peel and cut the russet potatoes into thick fries. Rinse them in cold water to remove excess starch, then soak them in water for at least 30 minutes. Drain and pat dry.

Fry the Potatoes

In a deep fryer or large pot, heat oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then season with salt.

Make the Gravy

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until golden. Gradually add the stock while stirring to avoid lumps. Add soy sauce and bring to a simmer, cooking until thickened. Season with salt and pepper to taste.

Assemble the Poutine

On a serving plate, layer the hot fries, followed by the braised pork. Generously sprinkle cheese curds on top, and pour the hot gravy over the entire dish. Garnish with chopped scallions.