Ingredients:
As needed russet potatoes 1/4-inch fry cut
As needed pork belly
As needed Chinese five-spice
As needed hoisin sauce
As needed pork veloute gravy
As needed peppadew peppers sliced
As needed scallions sliced
Procedure:
- Blanch/par-cook potatoes at 300°F for four minutes then freeze. Then fry for 3 minutes until golden and crispy
- Season pork belly with Chinese five spice and cook at 140°F for 8 hours in a combi oven. Cut into lardons and finish in a sauté pan with hoisin
- To serve: Ladle a layer of gravy, then a tower of fries and a few lardons. Drizzle with more gravy and garnish with Peppadew peppers and sliced scallions.
Recipe courtesy of the National Pork Board
