Name: Loaded fries with pork belly charred ends
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 3 servings
Cuisine: Bake
Ingredients: 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; 30 ml milk; 500 g pork belly cut into cubes with rind removed; 2 tsp BBQ spice blend; 200 ml chutney; 2 tbsp soy sauce

Recipe Disclaimer

Tap for method

Ingredients (13)

FRIES

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

CHEESE SAUCE

200 g	gouda cheese — grated
5 ml	liquid smoke
30 ml	milk

BURNT ENDS

500 g	pork belly — cut into cubes with rind removed
2 tsp	BBQ spice blend
200 ml	chutney
2 tbsp	soy sauce

Tap for ingredients

Method:

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.

To serve:

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.