Equipment
Ingredients
sauce
- 14 g unsalted butter
- 100 g onion, finely chopped
- 2 g garlic, finely chopped
- 120 ml ketchup
- 38 g brown sugar
- 45 ml cider vinegar
- 15 g spicy brown mustard
- 15 ml worcestershire sauce
- 1 g salt
- ½ g black pepper
potatoes
- 1900 ml peanut oil, for frying
- 4 potatoes, peeled and julienned
- 2 g salt
hash
- 15 ml olive oil
- 14 g unsalted butter
- 108 g porkette, diced
- 15 g scallion, chopped
- 6 g cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 608 kcal
- Protein
- 20 g
- Carbohydrates
- 81 g
- Fat
- 24 g
- Fiber
- 9 g
- Sugar
- 35 g
- Sodium
- 2063 mg
- Saturated Fat
- 10 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 64 mg
- Potassium
- 1656 mg
- Calcium
- 145 mg
- Iron
- 11.4 mg
- Magnesium
- 101 mg
- Phosphorus
- 296 mg
- Zinc
- 2.2 mg
- Vitamin A
- 209 mcg
- Vitamin C
- 45 mg
- Vitamin E
- 1.6 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.25 mg
- Niacin
- 5.6 mg
- Folate
- 69 mcg
- Water
- 368 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt 14g butter in a saucepan over low heat.
Add the finely chopped onion and garlic to the butter and cook until softened, about 5 minutes.
Stir in the ketchup, brown sugar, cider vinegar, mustard, and Worcestershire sauce.
Simmer the mixture for 20 minutes until the sauce thickens slightly, then set aside to cool.
Fill a deep pot with 5cm (2 inches) of peanut oil and heat to 160°C (320°F).
Rinse the julienned potatoes in cold water until the water is clear, then pat them completely dry with paper towels.
Fry the potatoes in batches for 90 seconds to blanch them.
Remove the potatoes from the oil and drain them on paper towels.
Increase the oil temperature to 190°C (375°F).
Fry the blanched potatoes a second time in batches until they are golden brown and crispy.
Drain the crispy potatoes on paper towels and season immediately with salt.
Heat olive oil and 14g butter in a large pan over medium-high heat.
Add the diced porkette and chopped scallions, cooking until the pork begins to brown (about 3-5 minutes).
Add approximately 300g (2 cups) of the fried potatoes and the chopped cilantro to the pan.
Pour in 60ml (1/4 cup) of the prepared sauce and stir until the potatoes are evenly coated and heated through.
Chef's Notes
- For the best results, do not crowd the pot when frying potatoes; frying in small batches prevents the oil temperature from dropping.
- The sauce can be made up to a week in advance and stored in the refrigerator.
Storage
Refrigerator: 3 days — Sauce keeps well, but potatoes will lose texture.
Reheating: Reheat hash in a dry pan over medium heat to maintain potato texture.
Troubleshooting
Potatoes are soggy or greasy
Cause: Oil temperature was too low or potatoes were not dried thoroughly before frying
Fix: Cannot be fixed once oil is absorbed.
Prevention: Use a thermometer to ensure oil stays at 160°C/190°C and dry potatoes with multiple paper towels.
Sauce is too thin and doesn't coat the hash
Cause: Insufficient reduction time
Fix: Remove hash from heat and simmer the remaining sauce separately until thickened before adding.
Prevention: Simmer until the sauce reaches a syrupy consistency.
Cultural Context
Barbecue is a quintessential American cooking method and flavor profile, with roots tracing back to indigenous traditions and evolving through various regional styles. This dish, featuring a homemade BBQ sauce and a hearty pork component, embodies the spirit of American comfort food, often enjoyed at casual gatherings and family meals.
