Pork Confit Fries Recipe

Season and prepare

Pat pork pieces dry with paper towels. Rub pork evenly with 1.5 tablespoons coarse salt and 1 teaspoon cracked black pepper. Place pork in a single layer in an ovenproof pot or deep baking dish that will hold the meat snugly.

Add aromatics and fat

Nestle smashed garlic cloves, thyme sprigs, and bay leaves around the pork. Pour duck fat (or oil) over the pork until pieces are mostly submerged (fat level should cover approximately 3/4 of the meat).

Slow cook

Cover the pot tightly with a lid or foil. Bake in a 275°F (135°C) oven for 3 to 3.5 hours, until the pork is fork-tender and easily shredded. Check once after 2 hours to ensure fat level and that nothing is burning.

Cool and shred

Remove from oven and allow pork to cool in the fat until warm but manipulable, about 30 minutes. Using two forks, shred the pork into bite-sized pieces, removing large pieces of fat if desired. Reserve the confit fat for frying or discard/refrigerate for other use. Keep shredded pork warm (or refrigerate if making ahead).

Prep and soak

Cut potatoes into 1/3–1/2 inch sticks. Place cut fries in cold water and soak 30–60 minutes to remove surface starch. Drain and rinse, then dry thoroughly with clean kitchen towels or paper towels.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Fry potatoes in small batches until softened but not colored, about 4–6 minutes per batch. Remove to a wire rack or paper towel-lined sheet and let cool. This step can be done ahead and refrigerated.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Fry blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on paper towels, immediately season with 2 teaspoons fine salt, and keep warm in a 200°F (95°C) oven while finishing other components.

Cook onions slowly

Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions, sprinkle with 1 teaspoon salt and 1 teaspoon sugar. Cook, stirring occasionally, until onions are deeply golden and sweet, about 25–35 minutes. If onions begin to stick, add a splash of water to loosen.

Deglaze and finish

When onions are richly browned, stir in 1 tablespoon balsamic vinegar (optional) and cook 1–2 minutes more to deglaze and concentrate flavor. Remove from heat and keep warm.

Make roux

Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in 2 tablespoons flour and cook 1–2 minutes, whisking constantly, until the raw flour smell is gone but it hasn't browned.

Add milk and cream

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon, 3–5 minutes.

Melt cheeses

Reduce heat to low. Whisk in shredded cheddar (1/2 cup), Gruyère (1/4 cup), fontina (1/4 cup), and Parmesan (1/4 cup) in small additions, allowing each to melt into the sauce. Whisk in 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. If the sauce seems thin or separation occurs, whisk in 1/2 teaspoon cornstarch dissolved in 1 teaspoon cold water and gently simmer 1 minute more.

Hold

Keep sauce warm on the lowest heat or in a bain-marie; stir occasionally to maintain smooth texture.

Reheat pork (if chilled)

If the confit pork was made ahead and chilled, warm it gently in a skillet with 1–2 tablespoons reserved confit fat or neutral oil over medium heat until heated through and slightly crisp on edges, about 5–7 minutes. If pork is already warm, briefly toss in the skillet to warm and render bits of fat.

Plate fries

Place a generous portion of fries on each serving plate or a shared platter.

Layer toppings

Spoon a ladleful of warm 4-cheese sauce over the fries. Top with an even layer of shredded pork confit, then distribute caramelized onions over the meat.

Add pickled peppers and garnish

Scatter 3–4 tablespoons (about 1/4 cup per serving) of sliced Von's hot pickled peppers over each portion to taste. Finish with chopped parsley and a grind of freshly ground black pepper.

Serve

Serve immediately so fries remain crisp. Provide extra pickled peppers and 4-cheese sauce on the side if desired.