Pork Belly Poutine

Poutine is something that I'll never stop dying over. French fries, gravy and cheese curds. Hot damn.

There's a restaurant in Cleveland called the Greenhouse Tavern and they make a dish real similar to poutine but it has juicy pork belly bits, a fried egg and whole grain mustard on it - it's so good and my version of poutine is totally inspired by it.

What you need:
(For the fries)

• 4 large potatoes
• 3 cups vegetable oil

(For the pork belly)

• 1/2 lb pork belly
• Salt & pepper

(For the Gravy)

• 2 tbsp butter
• 2 tbsp flour
• 5 oz beef broth
• 5 oz chicken broth

(Other)

• 1/2 cup white cheddar cheese curds
• Quail eggs
• Parsley

What to do:
(For the fries)​

1. Slice the potatoes in to thick french fry pieces and soak them in cold water for 2-3 hours.
2. Heat the vegetable oil in a deep pot to around 300 degrees F and cook the fries in batches for 5 minutes at a time. After, set them on a paper towel to soak up the grease. (They aren't done, this is just to get them ready for the next step.)
3. Next, increase the oil heat to 400 degrees F and cook the fries in batches again, this time until they are golden brown. (About 7 mins.)
4. Season lightly with salt and set on paper towels to soak up any excess grease.

(For the pork belly)

1. Season the pork belly with a good amount of salt and pepper. (1 tsp of each.)
2. Roast the pork belly in the oven at 450 degrees F for 20 minutes - middle rack. Flip and roast on the other side for 20 more minutes.
3. You'll notice that the edges of the pork belly are a little crispy from cooking in its own grease so use a very sharp knife to slice it all up into cubes.

(For the gravy)

1. To make the gravy, melt the butter in a skillet and use a whisk to combine the flour and gravy to make a roux. 
2. Slowly pour in each broth, little by little and whisk on low to combine and thicken. If it's too thick add more broth and if it's too thin, increase the heat and it will thicken up.

(Assembly)

1. Fry the quail eggs in a skillet. Each one takes about 60 seconds since they are so tiny.
2. Pour a little gravy on the serving platter, and then create a pile of fries on top of it.
3. Sprinkle the cheese curds and pork belly on top of the fries and then douse the whole thing in the rest of the gravy.
4. Top with parsley and the quail eggs. Serve/eat while it's still hot!