Recipe courtesy of Rocky Hill Inn

Pork Belly Disco Fries

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  • Level: Intermediate
  • Total: 4 hr 15 min (includes resting time)
  • Active: 1 hr
  • Yield: 6 servings
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1/2 cup malt vinegar

1/4 cup Dijon mustard 

1 teaspoon fresh oregano, chopped 

1 teaspoon fresh rosemary, chopped 

1 teaspoon fresh thyme, chopped 

1/2 shallot, diced 

1 cup blended oil 

Kosher salt and freshly ground black pepper

Fries and Pork Belly:

1/2 cup olive oil

3 pounds pork belly 

Kosher salt and freshly ground black pepper

1 tablespoon fresh oregano, chopped

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

5 cloves garlic, minced 

4 ribs celery, cut into medium dice 

3 carrots, cut into medium dice 

1 Spanish onion, cut into medium dice 

1 cup white wine 

4 cups pork stock or pork base 

6 Idaho potatoes, cut into French fries 

Vegetable oil, for deep-frying

4 cups grated fontina cheese 

1 cup sliced banana peppers 

1/4 cup chopped scallions, for garnish 


  1. For the vinaigrette: Combine the vinegar, mustard, oregano, rosemary, thyme and shallots in a blender. With the motor running, slowly drizzle in the oil. Add salt and pepper to taste.
  2. For the fries and pork belly: Preheat the oven to 350 degrees F.
  3. Heat the olive oil in a roasting pan over high heat on the stovetop. Sprinkle the pork belly with salt and pepper on both sides. Sear until golden brown, 8 minutes per side. Remove the pork belly from the pan and add the oregano, rosemary, thyme, garlic, celery, carrots, and onions. Cook for 3 minutes, then deglaze the pan with the white wine. Add the pork belly back into the pan and add the pork stock. Cover the pan with foil and transfer to the oven to braise for 2 to 3 hours. Let rest for 15 minutes, then cut the pork into half-inch cubes.
  4. Fry the potatoes in a deep-fat fryer until brown and crispy. Season with salt and pepper.
  5. In an oven-safe dish, plate the fries layered with the pork belly cubes, fontina cheese and banana peppers. Place the dish under the broiler until the cheese is melted and gooey. Dress with malt vinaigrette and garnish with chopped scallions. Serve and enjoy.