Loaded fries with pulled pork
When you think of Jord Althuizen, you think of barbecue. In South Africa, he learned everything about the braai, a local version of barbecue in which you grill, roast, bake and braai over a wood fire. You can find out how to do this yourself at home in the third part of his BBQ bible: Smokey Goodness. Like these loaded fries with pulled pork and cheesy beer sauce.
Jord says: ”Ever since my first introduction to them, during an internship at Disney World in Orlando seventeen years ago, I’ve been crazy about American loaded fries. And every time I cross the Atlantic now to visit my in-laws, I invariably dive into the pub for some local brews and a Yankee-style kapsalon. In the States, they almost always use bacon, but in my overloaded version we add a generous portion of homemade pulled pork. And since we’re being cholesterol-conscious anyway (not really), we also add a generous splash of beer to the ‘not so skinny’ cheese sauce. Bigger, better BBQ for sure!”
How to make it
For the beer cheese sauce, melt the butter in a pan. Add the flour and cook over low heat until it forms a roux. It is ready when it forms a ball that slides freely across the bottom of the pan. Add the beer, milk and mustard and stir until smooth. Add the grated cheeses and let them melt into the sauce over low heat. Season with freshly ground black pepper.
Prepare a BBQ for indirect grilling and heat it until it reaches a temperature of 200°C. Fry the fries until crisp and golden brown. Drain them well and place them in a skillet. Mix the pulled pork into the fries and pour the still-warm sauce over everything. Place it in the BBQ for 15–20 minutes with the lid closed. Sprinkle with the peppers and spring onion and drizzle with a spicy BBQ sauce.
Title: Smokey Goodness
Author: Jord Althuizen
Publisher: Kosmos Uitgevers
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