Smothered Tiki Fries Recipe

prepare potatoes

Cut the scrubbed russet potatoes into 1/4-inch thick matchstick fries. Rinse the cut potatoes under cold water until the runoff is clear to remove excess starch. Pat thoroughly dry with kitchen towels.

blanch (optional for crispiness)

In a large pot, bring water to a boil and add the fries. Boil for 3 minutes, then immediately drain and spread on a tray to dry. (You can skip this step and do a double-fry instead.)

fry

Heat the vegetable oil in a deep pot or fryer to 175°C (350°F). Fry the potatoes in batches for 4–6 minutes until pale golden and tender but not fully crisp. Remove to a wire rack or paper towels. Increase oil temperature to 200°C (390–400°F) and return fries in batches for 1–2 minutes until golden-brown and crisp. Drain and season immediately with kosher salt and black pepper.

make braising liquid

In a bowl combine pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger and undrained crushed pineapple. Stir until sugar dissolves.

brown pork

Heat a large skillet or Dutch oven over medium-high heat and add 1 teaspoon neutral oil. Add the pork shoulder cubes in a single layer (work in batches to avoid crowding) and brown on all sides, about 3–4 minutes per batch. Season lightly with 1/2 tsp salt.

braise pork

Return all browned pork to the pot, pour the pineapple-soy braising liquid over the meat, bring to a simmer, then reduce heat to low, cover and simmer gently for 45–55 minutes until pork is very tender and easily shredded. If liquid reduces too much, add 2–4 tablespoons water.

finish pork

Once pork is tender, remove the pork pieces to a cutting board and shred or chop to bite-sized pieces. Increase heat to medium-high and reduce the braising liquid in the pot for 4–6 minutes until slightly thickened. Stir shredded pork back into the reduced sauce along with sesame oil and sliced green onions. Taste and adjust salt if needed.

In a mixing bowl combine the shredded green cabbage, shredded purple cabbage and shredded carrot. In a small bowl whisk together mayonnaise, apple cider vinegar, honey, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss until evenly coated. Refrigerate for at least 10 minutes to let flavors meld.

make sriracha mayo

In a small bowl whisk together sriracha, 2 tbs mayonnaise and lime juice until smooth. Taste and adjust heat/sauce ratio as desired.

Thinly slice the fresh jalapeño into rounds, remove seeds for milder heat if preferred. Roughly chop cilantro if using.

Divide the hot fries onto serving plates or a single platter to form a bed.

Top the fries with a generous portion of luau pork, spooning some of the glossy reduced sauce over the meat so it drips onto the fries.

Add a scoop of the chilled coleslaw next to or on top of the pork to provide contrast in temperature and texture.

Drizzle the sriracha mayo across the top in a zig-zag pattern, then scatter fresh jalapeño slices over the dish. Garnish with cilantro leaves and toasted sesame seeds if using.

Serve immediately so fries remain crisp. Provide extra sriracha mayo or lime wedges at the table if desired.