Loaded fries with pork belly burnt ends

This indulgent dish is made up of skinny oven baked fries drenched in a smoky homemade cheese sauce, with tender chunks of pork belly burnt ends. Its topped of with some chilli, coriander, salsa and guac.

Prep time: 30 minutes

Cooking time: 1 hour, 5 minutes

Serves: 3

Ingredients

For the fries

4 large potatoes, cut into fries or prepacked fries

20 ml canola oil

Salt and pepper to taste

Salsa (optional, for topping)

Guacamole (optional, for topping)

Fresh sliced chillies (optional, for topping)

For the cheese sauce

200g Gouda cheese, grated

5ml liquid smoke

30ml milk

For the pork belly burnt ends

500g pork belly, cut into cubes with rind removed

2 tbsp BBQ seasoning

200ml bottled fruit chutney

2 tbsp soy sauce

Method

1. For the pork, preheat the oven to 180°. Season the pork with BBQ seasoning and grill for about 20 minutes.

2. Take the pork out of the oven and generously coat with the chutney and soy sauce. Place pork back into the oven and grill for a further 10 minutes or until sticky and caramelised. Set aside until needed.

3. For the fries, preheat oven to 180°. Coat the fries with canola oil and sprinkle over some salt and pepper.

4. Bake for about 30 minutes or until golden and crispy. If using prepacked fries, follow package instructions to bake. Set the fries aside.

5. For the cheese sauce, warm up the milk (but not to boiling point) over medium heat in a saucepan.

6. Whisk in the grated cheese into the milk, stir until cheese melts. Make sure you stir continuously to ensure a smooth sauce consistency. Add the liquid smoke as a final touch to the sauce.

7. Serve the fries topped with the cheese sauce, pork belly burnt ends, guacamole, salsa, chilli and any other topping you prefer.