Asian Inspired Pork Belly Poutine over Sweet Potato Fries


I know this may sound strange, but trust me its an amazing appetizer to any meal.  My kiddos couldn’t get enough.  Its the perfect combination of sweet and savory, and you can never go wrong with Pork Belly lol.



1.5 lb. Pork Belly

1 C Orange Juice

1/4 C Soy Sauce

1 tsp. Dried Garlic

1 tsp. Chinese 5 Spice

1 C Vegetable Broth


1/4 C Butter

1/4C Flour (can use GF)

2 Cloves Garlic, minced

1 Large Shallot, minced

Salt and Pepper to taste

3 1/2 C Pork Broth (can substitute chicken or vegetable broth)

1/2 C Stout Beer (can sub. waster)

2 T Ketchup

1/2T Balsamic Vinegar

1/2T Rice Wine Vinegar


3 1/2 T Soy Sauce

2T Honey

2T Brown Sugar

1/4tsp. Ground Ginger


Sweet Potato Fries (homemade or store bought)

Cheddar Cheese Curds

Diced Green Onion


-Place pork belly in crockpot on low 2 hours, warm for 4 hours.  Remove from crockpot, place in fridge and allow to cool.

-Cut cooled pork into bite size pieces, mix glaze ingredients together.  Over medium high heat, brown diced pork, pour in glaze and cook until thick and sticky.  Remove from heat.

-In small saucepan, melt butter over medium heat, whisk in flour to create roux.  Add in salt, pepper, shallot and garlic.  Cook about 2 minutes.  Whisk in broth and beer, ensure all of roux is dissolved.  Stir in vinegars and ketchup.  Bring to boil, lower heat, and cook 6 minutes.  Keep warm, you’re going to need the heat to melt the cheese.

-Place fries, top with cheese, pork belly, and pour gravy over top.  Sprinkle green onions on top.  Serve immediately.  Enjoy!

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