· 1 Chinese hot pot broth Chic! Fondue by 1001 Fondues, 200 g (7 oz.)
· 1 fondue Chic! au whisky by 1001 Fondues, 350 g (12 oz.)
· 1 pork shoulder roast, about 1 kg (2 lbs)
· 45 ml (3 tbsp.) vegetable oil
· 15 ml (1 tbsp.) butter
· 1 onion, thinly sliced
· 2 garlic cloves, finely chopped
· 1 l (4 cups) water
· 1 bay leaf
· 3 sprigs fresh thyme
· 90 ml (1/3 cup) cornstarch
· 12 yellow-fleshed potatoes with skin
· 300 g (10 oz) cheese curds
· 2 green onions, thinly sliced
· Salt and freshly ground pepper
1. Place the rack in the centre of the oven and preheat to 325 °F (160 °C).
2. Season roast. In a casserole or large saucepan, heat 15 ml (1 tbsp.) oil and 15 ml (1 tbsp.) butter over medium-high heat. Sear roast for 2 minutes on each side. Set roast aside on a plate.
3. Add onion and garlic and cook for 5 minutes, adding more oil if necessary. Deglaze with water. Add the Chinese hot pot Chic! Fondue broth and herbs. Return the roast to the pan. Cover and bake for 1.5 to 2 hours.
4. Once cooked, let the roast cool until it can be handled. Drain and shred the pork into large pieces.
5. Strain pan juices into a medium saucepan. Dissolve the cornstarch in a small amount of the pan juices, then add to the rest. Bring to the boil, stirring, and cook for 1 minute or until the sauce thickens.
6. Add the sauce to the shredded pork until well coated. Keep the pork and remaining sauce warm.
7. Preheat the oven to 400 °F (200 °C). Cut the potatoes into wedges, rinse under cold water, and drain. Repeat until the water is clear. Dry the wedges with paper towels.
8. Spread the potatoes on 2 baking sheets, drizzle with the remaining vegetable oil, and season with salt and pepper. Bake for 15 minutes, then toss and switch the positions of the baking sheets in the oven. Bake for another 15 minutes or until the potatoes are cooked and golden brown.
9. Prepare the fondue according to the package cooking instructions.
10. Arrange the poutines, dividing fries (potatoes) among 6 deep bowls. Top with shredded pork, cheese curds, and drizzle with sauce and cheese fondue. Garnish with green onions and serve immediately.
*For an extra indulgent touch, elevate your poutine with grilled or caramelized vegetables.
Drummondville? Victoriaville? Warwick? The exact origins of poutine are still debated. One thing is certain: everyone agrees that the pork-braised poutine with craft cheese fondue from 1001 Fondues is a true marvel, delightfully “cochonne!”
The versatility of a delicious fondue dish knows no limits. Chic! au whisky is concocted with Whisky 3 Gains by Distillerie St. Laurent, winner of the gold medal at the prestigious International Spirits Competition (2022 edition). Bold and delicious, this fondue shows full-bodied, long-lasting and smooth flavours.
