Pk Poutine Recipe

Prepare potatoes

Cut potatoes into 1/4"–3/8" thick fries. Rinse under cold water until water runs clear to remove excess starch. Pat completely dry with a kitchen towel.

Par-cook (optional for crisper fries)

Bring a pot of salted water to a simmer, add fries and blanch 3–4 minutes until just tender but not falling apart. Drain and cool on a rack or tray; dry any moisture.

Fry

Heat vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry potatoes in batches without overcrowding 3–5 minutes until golden and crisp. Using a slotted spoon, transfer to a paper towel-lined tray and immediately season with 1 tsp salt and 1/4 tsp black pepper. Keep warm in a single layer in a 200°F (95°C) oven if needed.

Make roux

In a small saucepan over medium heat, melt 2 tbs butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until the raw flour taste cooks off and the mixture is a pale golden blond.

Add milk and thicken

Gradually whisk in 1 cup whole milk, breaking up any lumps. Bring to a gentle simmer, whisking, until the sauce thickens enough to coat the back of a spoon (2–4 minutes).

Finish sauce

Remove from heat and whisk in 1 cup grated smoked cheddar a handful at a time until smooth. Stir in 1/2 tsp Dijon, 1/4 tsp Worcestershire, 1/2 tsp salt, 1/4 tsp pepper and a pinch (1/8 tsp) nutmeg if using. Keep warm over very low heat, stirring occasionally. If sauce gets too thick, whisk in up to 1–2 tbs warm milk to reach a pourable consistency.

Toss & season

Preheat oven to 400°F (205°C). In a bowl, combine 8 oz pork belly pieces with 1 tbs olive oil, 1 tbs brown sugar, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Toss to coat.

Roast

Spread pork belly in a single layer on a rimmed baking sheet lined with foil. Roast 25–30 minutes, turning once halfway, until pieces are browned and crisped around edges and rendered of fat. For extra crispness, broil 1–2 minutes at the end watching closely. Transfer to a paper towel to drain excess fat.

Assemble poutine

Divide fries between two serving plates or one large platter. Spoon hot smoked cheddar mornay generously over the fries so it coats and pools. Scatter roasted pork belly pieces evenly on top.

Garnish

Dot or drizzle 1/2 cup sour cream over the top (or serve dollops). Sprinkle 2 tbs chopped chives and an optional 1/4 cup extra grated smoked cheddar. Finish with a light grind of black pepper (about 1/8 tsp). Serve immediately so fries remain crisp under the sauce.