Pulled pork and leeks poutine

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Poutine avec poireaux, porc effiloché, sauce demi-glace, cassonade, ketchup et moutarde de Dijon
Preparation 15 min.
Baking 25 min.
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 330 ml (1 1/3 cup) of commercial pulled pork
  • 250 ml (1 cup) of cheese curds
  • 1,2 kg (2 1/2 pounds) of frozen or homemade french fries
  • Half a package of 250 g (1 ½ cup) of Les Cultures de chez nous sliced leeks
  • 2 chopped garlic cloves
  • 500 ml (2 cups) of demi-glace sauce
  • 15 ml (1 tablespoon) of brown sugar
  • 15 ml (1 tablespoon) of ketchup
  • 5 ml (1 teaspoon) of Dijon's mustard
  • 5 ml (1 teaspoon) of paprika
  • 1 pinch of Cayenne peppers
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Preparation

  • Preheat deep fryer at 190ºC (374°F).
  • In a pan, cook leeks for 5 minutes.
  • When oil is at the right temperature, saok fries in deep fryer.
  • In a casserole, add sauce ingredients and simmer 5 minutes at low heat.
  • Divide fries into bowls, then garnish wih sauce, cheese, pulled pork and leeks.

Chef's notes