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A poutine recipe topped with hoisin marinated pork belly.

Poutine Recipe with Hoisin Pork Belly

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    15 mins

  • Cooking

    40 mins

Asian Fusion Meat Fusion Pork Vegetable Lunch Dinner Less Than 60 mins Asian Food

Celebrate a Canadian favorite with a sweet and savory twist with this poutine recipe! Topped with pork belly and a hoisin-infused gravy, it’s perfect for a simple sports watch party meal.

 

While a hoisin pork belly sounds complex, this recipe is actually very simple to complete. That’s because the pork belly and fries are cooked together on the same tray, while Lee Kum Kee Hoisin Sauce is added to the standard poutine gravy to add a savory and sweet richness. Finished with classic cheese curds and pickled red onions for acidity, this recipe will taste like it took hours of effort, yet all you need is an oven, baking tray, sauce pan, and an hour of total cook time!

What You Will Need

Ingredients

  • 900g frozen fries
  • 675g (2.5 lbs.) pork belly, cut into bite-size pieces
  • 2 cups cheese curds (or diced mozzarella cheese)
  • 2 stalks green onion, thinly sliced
  • ½ cup pickled red onions

Marinade

  • ⅓ cup Lee Kum Kee Hoisin Sauce
  • 2 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp. brown sugar
  • 1 tsp. Lee Kum Kee Seasoned Rice Vinegar

Sauce Mix

  • 2 cups beef broth
  • 1 Tbsp. butter
  • 1 Tbsp. flour
  • 2 Tbsp. Lee Kum Kee Hoisin Sauce

Made with
Lee Kum Kee products

Hoisin Sauce, 445 ml, Bottle

Hoisin

Hoisin Sauce
LKK’s Premium Soy Sauce 500ml

Soy Sauce

LKK’s Premium Soy Sauce (No Preservatives Added)
Seasoned Rice Vinegar, 500 mL Bottle

Vinegar

Seasoned Rice Vinegar

How to make it

  1. Preheat the oven to 425°F (220 °C). Spread pork belly on a sheet tray, season with salt and pepper to taste. Roast 20 minutes to render fat. Pull the tray out, push the pork to one side and drain excess fat. Add fries to the other side.

     

    Pro Tip: When draining fat, transfer to a heatproof container and let cool completely before throwing away in the trash or saving for later use. DO NOT pour hot pork fat down your kitchen drain!

  2. In a small mixing bowl, combine Lee Kum Kee Hoisin Sauce, Lee Kum Kee Premium Soy Sauce, brown sugar and Lee Kum Kee Seasoned Rice Vinegar. Add the marinade to the pork belly and toss until nicely coated.

  3. Return to oven and roast 15–20 more minutes, flipping halfway or until the fries are crispy and pork is caramelized and sticky

  4. Melt butter in a small pan over medium heat. Add flour and whisk to combine, for 2-3 minutes or until flour has dissolved. Slowly whisk in beef broth then add Lee Kum Kee Hoisin Sauce and whisk until thickened and glossy. Take off heat and keep warm.

  5. Add fries to a sheet tray and scatter the curds evenly. Top with pork belly and drizzle generously with gravy. Finish with green onions and pickled red onions.

     

    Find more easy pork recipes that are great for game day on our recipes page!

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