Crispy Pork Fries

Crispy Pork Fries combine golden double-fried chips with crunchy pork or streaky bacon, melted cheese and fresh scallions or green bell peppers. The result is a wonderfully indulgent dish packed with contrasting textures and bold savoury flavours. Perfect as a sharing dish, loaded snack or casual main meal for fast-food lovers.

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

1 kg potatoes peeled
200 g crispy pork streaky bacon or chopped cooked
200 g mature Cheddar cheese grated
4 medium scallions spring onions, finely chopped
1 medium green bell pepper finely chopped
2 tbsp vegetable oil
1 tsp garlic powder
1 tsp smoked paprika
salt to taste
black pepper to taste

Instructions

Cut the peeled potatoes into chunky fries of roughly equal size. Place them in a large bowl of cold water and leave them to soak for around 10 minutes. This removes some of the surface starch and helps produce crispier fries.
1 kg potatoes
Drain the potatoes thoroughly and pat them dry with kitchen paper or a clean tea towel. Heat the oil to approximately 150°C (300°F). Fry the potatoes in batches for about 5–6 minutes until softened but still pale. Do not overcrowd the pan.
2 tbsp vegetable oil
Remove the partially cooked fries with a slotted spoon and place them on kitchen paper. Allow them to cool for several minutes while you prepare the topping.
If using streaky bacon, cut it into small pieces and fry in a dry pan over medium-high heat. Cook until deeply golden and crisp. Transfer to kitchen paper to drain. If using cooked crispy pork, simply chop it into small pieces and warm it through in the pan.
Increase the oil temperature to approximately 180°C (350°F). Fry the potatoes again in batches for around 3–5 minutes, or until they become deep golden brown and wonderfully crisp.
Drain the fries well and place them in a large bowl. Season with salt, black pepper, garlic powder and smoked paprika. Toss gently so the seasoning coats the fries evenly.
1 tsp garlic powder, salt, black pepper, 1 tsp smoked paprika
Transfer the hot fries to a large ovenproof dish or baking tray. Scatter the grated Cheddar generously over the top.
Place the fries under a hot grill for 2–3 minutes, watching them carefully, until the cheese has completely melted and started to bubble.
Scatter the crispy bacon or pork generously over the melted cheese. Finish with the chopped scallions or green bell pepper.
200 g crispy pork, 200 g mature Cheddar cheese, 4 medium scallions, 1 medium green bell pepper
Bring the Crispy Pork Fries to the table while everything is still hot and the cheese remains wonderfully gooey. Serve as a sharing dish or divide between four plates for a substantial fast-food-style meal.

Equipment

Large Saucepan
large frying pan or skillet
Deep fryer or large heavy-based saucepan
slotted spoon
Baking Tray
Kitchen paper
Sharp Knife
Chopping Board
Large Bowl
Cheese Grater

Notes

Tips:

For the crispiest fries, make sure the potatoes are thoroughly dry before the first frying stage. Double frying makes a noticeable difference because the first fry cooks the potato while the second creates the crisp exterior.

If you want even more crunch, allow the fries to cool completely between frying stages. You can also use a mixture of Cheddar and mozzarella for a particularly stretchy cheese topping.

For a little extra heat, add sliced jalapeños or a drizzle of hot sauce just before serving. A spoonful of sour cream or garlic mayonnaise on the side also works exceptionally well.

Nutrition