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A poutine recipe topped with Lee Kum Kee char siu gravy.

Poutine Recipe with Char Siu Pork Gravy

  • Difficulty Level: 3
  • Serves Serves: 8
  • Preparation

    30mins

  • Cooking

    15mins

Fusion Pork Vegetable Dinner Lunch Less Than 60 mins

Add a Chinese spin to the classic poutine recipe by making this char siu pork version.

 

What makes this poutine recipe special is the gravy, which is infused with Lee Kum Kee Char Siu Sauce for extra sweetness and umami. You also can't have char siu without char siu pork, so we added a generous helping on top as well.

 

We have the char siu recipe available as well, made easy in the air fryer so that you can focus on the fries and the gravy, which are what make this recipe unique and tasty!

 

What You Will Need

Ingredients

  • 2 lbs. Russet Potatoes (about 3-4 medium sized potatoes)
  • Peanut oil or other frying oil
  • 2 cups cheese curds
  • 1 lb. cooked char siu pork (see here for the char siu recipe)

Sauce Mix

  • 3 Tbsp. cornstarch
  • 2 Tbsp. water
  • 6 Tbsp. unsalted butter
  • 1/4 cup all-purpose flour
  • 20 oz. beef broth
  • 10 oz. chicken broth
  • 1/4 cup Lee Kum Kee Char Siu Sauce
  • pepper, to taste

Made with
Lee Kum Kee products

Char Siu Sauce 195ml, Jar

Marinade Sauce

Char Siu Sauce (Chinese Barbecue Sauce)

How to make it

  1. Peel Russet potatoes if desired and cut into fry shapes 1/4 to 1/2 inch thick. Soak in cold water for 30 minutes, then drain and pat dry with paper towels. 
  2. While the fries soak, make the char siu pork gravy. Mix cornstarch and water in a bowl to make a slurry and set aside. In a sauce pan on medium heat, melt butter and whisk in flour to cook for 2-3 minutes until a golden brown roux has formed. 
  3. Gradually add beef and chicken broth to the roux to prevent lumps from forming and to make a smooth gravy. Season with pepper to taste and add the Lee Kum Kee Char Siu Sauce. Simmer for 5 minutes and add slurry to thicken further as desired. Keep warm.
  4. Preheat oil to 325 degrees Fahrenheit (163 degrees Celsius) and fry potatoes for 3-4 minutes in batches. Drain on paper towels, increase oil temperature to 375 degrees (190 degrees Celsius) and fry for 2-3 minutes until golden brown. Drain once more on paper towels and season immediately with salt.
  5. Assemble poutine servings on individual plates: layer down about a quarter pound of fries and a quarter cup of cheese curds, then top with the char siu gravy and slices of your char siu pork. Serve immediately and enjoy!

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