Loaded fries with pork belly charred ends
|4||large potatoes — cut into fries|
|20 ml||canola oil|
|salt and freshly ground black pepper — to taste|
|salsa — optional, for topping|
|guacamole — optional, for topping|
|fresh chillies — sliced, optional, for topping|
|200 g||gouda cheese — grated|
|5 ml||liquid smoke|
|500 g||pork belly — cut into cubes with rind removed|
|2 tsp||BBQ spice blend|
|2 tbsp||soy sauce|
For the pork:
Preheat the oven to 180°C.
Season the pork with BBQ seasoning and grill for about 20 minutes.
Take the pork out of the oven and generously coat with the chutney and soy sauce. Place the pork back into the oven and grill for a further 10 minutes or until sticky and caramelised. Set aside until needed.
For the fries:
Preheat oven to 180°C.
Coat the fries with canola oil and sprinkle over some salt and pepper.
Bake for about 30 minutes or until golden and crispy. If using pre-packed fries, follow package instructions to bake.
Set the fries aside.
For the cheese sauce:
Warm up the milk (but not to boiling point) over medium heat in a saucepan.
Whisk the grated cheese into the milk and stir until the cheese melts. Make sure you stir continuously to ensure a smooth sauce consistency. Add the liquid smoke as a final touch to the sauce.
Top the fries with the cheese sauce, pork belly burnt ends, guacamole, salsa, chilli and any other topping you prefer.
Reprinted with permission from Nada Hermanus. For more recipes, follow on Instagram.