Pork Belly Disco Fries Recipes

DISCO FRIES

Steps:

• Preheat the oven to 425 degrees F (or the temperature indicated on the package of french fries). Spray a large rimmed baking pan with cooking spray.
• Spread the fries in the pan in a single layer and spray with cooking spray. Sprinkle with salt and pepper. Bake according to the package directions or until very crispy.
• Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour, garlic powder, onion powder and paprika and cook, stirring, 1 minute. Slowly add the broth while whisking constantly and occasionally stirring with a rubber spatula, making sure to get into the edges of the pan, until all of the broth has been incorporated. Add the cream and increase the heat to medium-high to bring to a rapid simmer. Simmer, stirring often, until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
• Transfer half of the fries to a small rimmed baking pan or oven-safe platter. Top with half of the cheese, then add the remaining fries and the rest of the cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Drizzle the fries with some of the gravy. Serve immediately.

DISCO FRIES

Steps:

• For the gravy: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook the flour until dark brown, 5 to 7 minutes. Add the stock and cook, whisking, until the mixture is smooth and thickened enough to coat the back of a spoon, 7 to 10 minutes. Stir in the sherry, Worcestershire, 1/2 teaspoon salt and some pepper, adjusting the seasoning to taste. Remove from the heat and cover by pressing a piece of plastic wrap directly onto the surface of the gravy, taking care to cover it completely to prevent a skin from forming. Set aside.
• For the fries: Bake the French fries according to the manufacturer's instructions.
• For the cheese sauce: Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook until the mixture resembles sand, about 3 minutes. Add the milk and cook, whisking constantly, until the mixture begins to boil and thicken, 2 to 4 minutes. Add the Cheddar and Gruyere and continue to cook, stirring, until the cheese is fully melted, another 2 to 3 minutes. Add the Worcestershire, 1/4 teaspoon salt and pepper to taste and remove from the heat. Cover in the same fashion as the gravy and set aside until the French fries are ready.
• When the French fries are ready, transfer them to a serving platter. Drizzle the fries with the warm gravy and then with the warm cheese sauce. Serve immediately.

SUNNY'S LOADED DISCO FRIES

Steps:

• In a large pot over low heat, add the shredded chicken and stock. Heat gently for 15 minutes to reheat and rehydrate the chicken.
• In a large pan with straight sides on medium heat, add the butter, oil, onions, a pinch of salt and a hefty amount of pepper. Cook until the onions are tender, 5 to 8 minutes. Then, add the mustard, red chili flakes, thyme and garlic. Cook a few minutes to combine, then add the flour and cook until you can't smell the flour anymore, 2 to 3 minutes. Strain the chicken stock from the pot of chicken (reserve the chicken) and slowly add the stock to the pan, stirring. Cook until thickened to a gravy consistency, 5 to 8 minutes.
• Meanwhile, fry the crinkle fries according to the package instructions.
• Toss the parsley with the reserved chicken. In a shallow serving bowl, add the fries, some cheese, the chicken, more cheese, the gravy, bacon and scallions.

DISCO FRIES RECIPE

Steps:

• Gather the ingredients. Preheat the oven to the temperature needed for the fries (typically 425 F), and place the rack in the center of the oven.
• In a medium saucepan over medium heat, melt the butter. Add the flour, stirring constantly and cooking until golden brown, about 2 minutes.
• While whisking, add the beef broth in a slow, steady stream to the roux , then add the minced shallots and garlic. Stirring regularly, cook the gravy for 15 to 20 minutes, or until it thickens to your desired consistency (it will thicken slightly as it rests).
• Once the gravy is simmering, place the frozen fries in a single layer on a baking sheet and cook according to the package directions.
• Add the Worcestershire sauce, sherry (if using), pepper, and salt when the gravy is nearly done. Stir well to incorporate. Remove the pan from the heat and let rest while the fries finish cooking.
• Remove the fries from the oven and transfer them to a shallow oven-safe serving platter. Reduce the oven temperature to 350 F. Top the fries with the mozzarella cheese and bake for 5 minutes, or until the cheese is melted.
• To serve, drizzle as much gravy as you like over the cheesy fries.

BBQ PULLED PORK FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
• Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
• Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
• Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
• Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
• In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
• Serve with sour cream.
• Enjoy!

ROASTED PORK BELLY WITH WARM POTATOES AND A CELERY RADISH SALAD

Steps:

• For the pork belly: Preheat the oven to 400 degrees F. Sprinkle the pork belly liberally with equal parts salt and sugar. Place the pork belly on a rack in a roasting pan. Roast for about 1 hour.
• Once the pork belly is done, cool and set aside. Reserve the fat from the pan to be used in the potato salad. Once cooled, portion the belly into 3/4-inch by 3-inch slices.
• Meanwhile, heat a deep fryer to 350 degrees F.
• While the pork belly's roasting, make the vinaigrette for the celery and radish salad. Combine the red wine vinegar, Dijon, and red onions in a food processor. Slowly add in the vegetable oil to emulsify. Season with salt and pepper.
• For the potato salad: In a frying pan, start with a little of the reserved pork fat. Add the shallots, potatoes, grainy mustard and red wine vinegar. Saute until warmed through. Finish with the chopped chives, salt and pepper.
• For the celery and radish salad: Toss the radishes and celery in the vinaigrette. Top with celery leaves.
• For the dipping sauce: Combine the soy, hot sauce and red wine vinegar.
• Deep fry the pork belly portions in the hot oil until nicely browned, about 2 minutes. Remove and dip in the glaze. Slice and serve with the salads.

JERSEY DINER DISCO FRIES

Steps:

• Place the potato wedges in a large bowl and cover with ice water. Let stand for at least 30 minutes and up to an hour. Drain the potatoes well. In batches, dry the potatoes on kitchen towels and let them sit for 30 minutes more to absorb any remaining moisture.
• Fill a fryer or a large, heavy saucepan with 5 inches of oil. Place over high heat and bring the oil up to 315 degrees F. Set a wire rack on a sheet pan and place near the fryer or stove.
• In batches to avoid crowding, add the potato wedges and fry, shaking them in the basket to separate them, or if in a large pot, stirring occasionally with a wooden spoon. Cook until the potato wedges are pale gold and slightly floppy, about 4 minutes. They should not be browned at this point. Remove from the oil with a wire skimmer and transfer to the wire rack to drain. Bring the oil back up to 315 degrees F and repeat with the remaining potato wedges. Remove the saucepan from the heat and set aside?do not throw out the oil. Let the potato wedges stand until completely cooled, at least 2 hours and up to 4 hours.
• Meanwhile, prepare the gravy. In a high-sided skillet or medium saucepan, melt 2 tablespoons butter over medium heat. Add the shallots and cook until translucent, 4 to 5 minutes. Add the garlic and cook for 1 to 2 more minutes. Season with salt and pepper, then add the remaining 2 tablespoons butter and melt. Sprinkle the flour in the pan and cook, whisking until light brown, about 2 minutes. Whisk in the chicken stock and Worcestershire sauce. Continue whisking until there are no lumps. Let the gravy come to a bubble and cook until thick enough to coat the back of a spoon, about 5 minutes. Lower the heat and hold there, whisking regularly to keep it from sticking. Now it's time to finish the French fries.
• Reheat the fry oil over high heat to 350 degrees F. In batches to avoid overcrowding, add the potato wedges to the hot oil and deep-fry until crisp and golden brown, 2 to 3 minutes. Transfer to a sheet pan and keep warm in a 200 degree F oven, if needed, while you fry the remaining potato wedges. Season with salt.
• Preheat the broiler.
• Arrange the potato wedges on a baking sheet or oven-proof platter. Pour the gravy over the top of the potato wedges and top with the shredded mozzarella. Place the baking sheet under the broiler until the cheese has melted, about 1 minute.

CRACKLINS (DEEP-FRIED PORK BELLY)

Steps:

• Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
• Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
• Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.