Hefty Ground Pork Poutine
with Roasted Green Peppers
Cooking time
25 minutes
Servings
4
Calories
680 /serving
Get the forks ready! A Québec classic is on the table, starring thick-cut potatoes browned in the oven, demi-glace gravy and those squeaky cheese curds that everyone knows and loves. Browned pork and green peppers make an even more filling dish.
We will send you:
- 510g Canadian-raised lean ground pork
- 2 Green peppers
- 900g Potatoes
- 60ml Vegetable demi-glace
- 100g Cheese curds
- 20g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, citric acid, sunflower oil, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Milk • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
4 tbsp Butter
2 Sheet pans
Total Fat
40 g
Saturated Fat
18 g
Sodium
780 mg
Total Carb
49 g
Sugars
5 g
Protein
36 g
Fibre
6 g
Preparation
Roast the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 20 to 25 min., until browned and tender.
Roast the green peppers
- Meanwhile, halve and core the green peppers lengthwise.
- On a second lined sheet pan, toss with a drizzle of oil and S&P.
- Arrange, cut-sides down, and roast, flipping halfway, 16 to 18 min., until tender and browned.
- Transfer to a cutting board. Once cool enough, thinly slice lengthwise.
Start the pork
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the pork; season with S&P.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked.
Finish the pork & make the gravy
- To the pan of pork, add the spices and cook, stirring often, 2 to 3 min., until combined and the pork* is cooked through.
- Add the demi-glace and 1 ¼ cups water. Cook, stirring often, 2 to 3 min., until combined and slightly thickened.
- Add 4 tbsp butter and cook, stirring often, 2 to 3 min., until combined; season with S&P.
Plate your dish
- Divide the potatoes and green peppers between your plates.
- Top with the gravy and cheese curds. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
