Liwai Fries Recipe

Prepare potatoes

Wash and peel the potatoes if desired. Cut into 1/4–1/2 inch sticks. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispness. Drain and pat completely dry with clean towels.

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Blanch the fries in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels. Let cool 10 minutes.

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels and immediately season with kosher salt and black pepper.

If using pre-cooked Kalua pork, shred it finely with forks. If you are substituting cooked pork shoulder, mix the shredded pork with 1/2 tsp liquid smoke, 1 tbs soy sauce, and 1 tsp brown sugar and warm through.

Heat 1 tablespoon canola oil in a skillet over medium-high heat. Add the shredded pork and sauté, pressing and stirring, until edges crisp slightly, 3–5 minutes. Remove from heat and keep warm. Reserve any flavorful juices for finishing if desired.

In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Add chopped dill, chives, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning or consistency with more buttermilk for a thinner dressing. Chill while finishing other components.

Whisk together Kewpie mayo, sriracha, gochujang, rice vinegar, honey, sesame oil, and salt until smooth. Taste for heat and sweetness and adjust by adding more sriracha (for heat) or honey (for sweetness).

Place a generous portion of hot fries on a serving platter or individual plates.

Top fries with the warm, crisped Kalua pork, spreading it evenly over the fries.

Drizzle ranch and spicy house sauce over the fries and pork. You can zigzag both sauces or dollop ranch and then spoon spicy sauce on top for visual contrast.

Sprinkle shredded cheddar if using, then finish with sliced green onions and a light dusting of furikake for an umami touch.

Serve immediately so fries remain crisp. Provide extra ranch and spicy house sauce on the side if desired.