Loaded fries is a versatile dish giving you endless options to play with the flavours and changing the final toppings. In this instance, we have treated these loaded fries to a little fusion treatment with some East meets West vibes.
4
Serves
10m
Prep
15m
Cook
Ingredients
400g Hans Pulled Pork (146092)
2 tablespoons A&T Sriracha Hot Chilli Sauce (153798), plus extra for serving
125ml Fountain Gluten Free Barbecue Sauce (123312), plus extra for serving
40ml water
80g mascarpone
1 lemon, juiced
80g guanciale, bacon, or pancetta, diced
800g shoestring fries
125g buffalo mozzarella, drained and torn into 2-3cm pieces
4-6 pickled chillies
1 small cucumber, diced
1 handful of watercress
Method
1. To cook the pork
Add the pulled pork, sriracha, barbecue sauce and water to a medium sized fry pan and heat gently over a low heat, until warmed through. Stir through the mascarpone and the lemon juice. Season to taste then set aside.
Heat a small fry pan over a medium heat, add the guanciale and fry for a couple of minutes until crispy. Drain on paper towel.
2. To cook the fries
Cook the fries until golden and crisp, toss with a little salt and put into an oven proof serving dish. Arrange the pork mixture over the top of the fries, sprinkle over the crispy guanciale and dot the mozzarella pieces evenly over the top. Heat in a hot oven or salamander until the cheese melts
3. To serve
Load it up with the pickled chillies, cucumber and watercress. Serve immediately with extra barbecue sauce and sriracha on the side.
