1 tbsp olive oil
2 tbsp butter, unsalted
2 tbsp all-purpose flour
1 pound pork from ribs, cut into bite-sized pieces
1/2 cup of cheddar cheese curds
1 1/2 cups beef stock
1/2 of a 32oz. bag of French fries (I used Orida Crinkle Fries)
- Preheat oven according to the directions on the bag of French fries.
- In a skillet, heat olive oil over medium-high heat.
- You will need to divide the pork into two batches and cook one batch at a time in order to maintain the proper temperature in the skillet. Add the pieces of pork to the skillet and cook for about 3 to 4 minutes each side. Do not move the meat while it cooks. You want small bits of browned pork to stick to the bottom of the pan. When the pork has finished cooking, remove it from the skillet and set aside to cool. After it has cooled, cut it into smaller pieces.
- Add the second batch of pork to the skillet and repeat step #3.
- Place the french fries on a greased baking sheet and place them in the oven to bake.
- Reduce the heat of the skillet to medium. Add the butter and flour to the skillet to make a roux. Using a wire whisk, stir the flour and butter mixture constantly until it turns light brown like the color of peanut butter.
- Pour the beef stock into the skillet using the whisk to mix it in with the roux to make the gravy for the poutine.
- Season the gravy with salt and pepper to taste, stirring occasionally. When the gravy reaches the desired level of thickness, reduce the heat to low.
- When the fries have finished baking, top them with the cheddar cheese curds and pieces of pork and reduce the oven temperature to warming temperature. Heat the fries for 5 more minutes.
- Remove the fries from the oven and top with the gravy.
- Serve hot.