Puerto Rican Poutine Recipe

Prep potatoes

Peel (optional) and cut potatoes into 3/8–1/2-inch fries. Rinse in cold water until water runs clear to remove starch. Soak fries in cold water for at least 30 minutes (or up to 2 hours) to remove more starch; drain and dry thoroughly on a clean kitchen towel.

Par-fry (optional step for extra crispiness)

Heat 2 cups of oil in a heavy-bottomed pot to 300°F (about medium). Fry potatoes in batches for 3–4 minutes until limp and just beginning to color. Remove to a wire rack lined with paper towels.

Final fry

Increase oil temperature to 375°F. If you skipped par-fry, heat full oil to 375°F and fry raw, in batches, for 4–6 minutes until golden brown and crisp. If you par-fried, return blanched fries to hot oil and fry 2–3 minutes until crisp. Transfer to paper towels, immediately toss with 1 tsp salt and 1/2 tsp black pepper to taste.

Brown pork

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season pork pieces with 3/4 tsp salt and 1/2 tsp black pepper. Add pork to the hot pan in a single layer and brown for 3–4 minutes per side until nicely seared and nearly cooked through. Remove pork to a plate and set aside.

Cook onions & jalapeños

In the same skillet, add the sliced onion and sliced jalapeños. Sauté 3–4 minutes until softened and beginning to brown. Add minced garlic and cook 30 seconds until fragrant.

Pickle and finish pork

Add apple cider vinegar, 3 tbsp water, brown sugar, and dried oregano to the skillet. Scrape up any browned bits from the pan. Return seared pork to the skillet and simmer 2–3 minutes until pork is glazed and juices reduce slightly. Taste and adjust seasoning. Remove from heat and let sit briefly so flavors meld; this creates a quick warm pickled topping.

Make roux

In a separate saucepan, melt 2 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons flour and whisk continuously for 1–2 minutes until it smells slightly nutty and turns a pale golden color; do not let it burn.

Add stock and season

Slowly whisk in 2 cups chicken stock a little at a time to avoid lumps. Add 1 teaspoon Worcestershire sauce, 1/2 teaspoon adobo seasoning (or the garlic/onion powder mixture), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook 4–6 minutes until the gravy thickens to a pourable consistency. Taste and adjust salt/pepper. Keep warm over very low heat, stirring occasionally.

Portion: divide fries between 2 plates or a large shallow serving dish.

Cheese: scatter 3/4 cup shredded sharp cheddar over the hot fries on each portion so the heat starts to melt the cheese. If using queso blanco, sprinkle the crumbled cheese over the top as well.

Pork & Onions: spoon the warm pickled jalapeño pork and onions evenly over the cheese-topped fries, distributing jalapeños and onions so each portion gets some.

Gravy: ladle hot gravy generously over the fries, cheese, and pork so the cheese melts and the fries absorb the sauce. Use about 1/2 cup gravy per serving, or more to taste.

Garnish & serve: finish with chopped cilantro if using and a final light grind of black pepper. Serve immediately while fries are hot and gravy is warm.