Pork Poutine Recipes

REAL POUTINE

Steps:

• Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
• Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
• Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.

PULLED BBQ PORK POUTINE

Steps:

• Preheat the grill to medium-high heat.
• Season the pork on all sides with salt and pepper.
• Heat 1 tablespoon of olive oil in a large frying pan and cook the pork shoulder on all sides, about 4 minutes per side until browned.
• Place the pork into a slow cooker lined with a Reynolds® Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 4 hours or low heat for 6 hours.
• Pull the pork apart using two forks until it is shredded and keep warm.
• Place a 1 1/2- to 2-feet-long sheet of Reynolds Wrap® Aluminum Foil on a table and place the potato wedges in the center of the foil.
• Drizzle on the remaining 6 tablespoons of olive oil, season with salt and pepper, and then fold up the outside of the foil to create a foil packet.
• Place packet directly on a medium-hot grill and cook for 25 to 30 minutes or until the potatoes are browned and cooked through.
• Serve the pulled pork over top of the potato wedges, cheese curds and diced pickles.

AUTHENTIC CANADIAN POUTINE

Steps:

• Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
• In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
• Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.
• For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.
• Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
• Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
• To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
• Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

PORK POUTINE

Steps:

• Put a handful of fries into a bowl or on a serving plate
• Next top it with hot gravy
• Sprinkle on some cheese curds - a small handful
• Sprinkle bacon on top
• Next put on some pulled pork
• Last, put on some pulled pork mixed with barbecue sauce

POUTINE RAPEE

Steps:

• Soak the salted pork in cold water overnight to remove the excess salt.
• Cut into cubes.
• Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
• Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
• Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
• Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
• Keep the water boiling and simmer the poutines for 2-3 hours.
• Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses.
• They are also yummy with mustard.

PULLED PORK POUTINE

Steps:

• Fry the pork in a hot pan with hot oil. Add the tapenade, gravy, curds and some salt and pepper. Shake the pan to combine until the cheese is warm and the gravy is runny. Add some chopped green onions and parsley (reserving some of each for garnish) and mix.
• Pour the mixture over the crispy seasoned French fries and garnish with the reserved green onions and parsley to serve.