Piggy Fries Recipe

Prep Potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4"–3/8" sticks for fries. Rinse cut fries under cold water until water runs clear to remove surface starch. Drain and dry thoroughly on clean kitchen towels or paper towels.

Par-cook (optional but recommended)

For crisper fries, blanch the cut potatoes in a pot of simmering water for 3–4 minutes, then drain and chill in the refrigerator for at least 30 minutes, or proceed directly to frying if short on time.

Fry

Heat oil in a deep pot or fryer to 325°F (163°C). Fry potatoes in batches for 4–5 minutes until just tender and pale; remove to a wire rack or paper towels. Increase oil to 375°F (190°C) and fry in batches again for 2–3 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tbs kosher salt (reserve remaining salt to taste) and 1 tsp black pepper.

Assemble Fries

Place a portion of hot fries on each serving platter or tray. Evenly distribute warm pulled pork (tossed with Carolina BBQ sauce as described below) over fries. Sprinkle chopped crisp bacon and shredded sharp cheddar over the top so the cheese begins to melt from the heat of the fries and pork. Scatter sliced pickled jalapeños and sliced scallions over everything. Finish with a drizzle or dollops of buttermilk chive sauce. If adding chili, spoon 1 cup chili over fries before cheese or after pulled pork as desired (add $5). Serve immediately.

Warm pulled pork in a saucepan over low-medium heat. Stir in 3/4 cup Carolina-style BBQ sauce and heat until pork is hot and sauce is well incorporated, 5–7 minutes. Keep warm until assembly.

Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–18 minutes). Drain on paper towels and chop coarsely. Reserve until assembly.

Whisk together 1/2 cup buttermilk, 1/4 cup mayonnaise, and 1/4 cup sour cream in a bowl until smooth. Add 2 tbs finely chopped fresh chives, 1 tsp lemon juice, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Chill at least 15 minutes to let flavors meld. If sauce thickens too much, thin with up to 1–2 tbs additional buttermilk.

If using the chili add-on, warm 1 cup prepared chili on the stovetop over medium heat until simmering, 5–8 minutes. Spoon over fries during assembly (recommendation: place chili on fries before cheese so it heats and helps melt the cheese).