Name: Pork Belly Loaded Fries
Yield: [object Object]
Ingredients: handful Garlic; 1 1/2 inch Ginger sliced; 1 shallot diced; 2 tbsp Sabmbal Oelek; 1/4c Soy Sauce; 1/4c rice vinegar; 1 c water or stock; Pork Belly; Potatoes; Salt; Kimchi; Kimchi mayo; Unagi sauce; Bonito flakes; Scallions

A delicious recipe for loaded fries using leftover pork belly, topped with kimchi, mayo, unagi sauce, bonito flakes, and scallions.

Pork Belly Loaded Fries

Cook up the sauce in the order of garlic and shallots, then ginger, then sambal, then soy sauce and vinegar, then water.

Add the pork belly and cook at 350 for 2 hours and cool in the sauce in the fridge overnight.

Slice up the potatoes into fries, place into a bowl of water, fry in batches at 300°F for about 5 minutes, place on a baking sheet and into the freezer for at least an hour or overnight.

Once ready to eat, cube up and fry the pork belly at 350 until crispy.

Then fry the fries at 350 until they're crispy.

Salt the pork and the fries when they come out of the fryer.

Slop those in a bowl and top with chopped kimchi, kimchi mayo, Unagi sauce, bonito flakes, and scallions.