Terry's Terrace pork belly poutine

Terry's Terrace in Harrison Township has rolled out a new menu, with many new items and also reworks of guest favorites. You can check it out at www.terrystime.com.

VIDEO: Executive Chef TJ Newington joins us in the FOX 2 Cooking School to prepare their pork belly poutine. You can find his recipe below.

- 1 lb fingerling potatoes (cut into long wedges)
- 2 oz. white cheddar cheese curds
- 4 oz. red wine veal demi glace (red wine reduction, water, shallots, demi base)
- 4 oz. beer braised pork belly (cut to show all layers of meat/fat)

Season pork belly, sear and roast in oven at 350 degrees F for 3 hours. Add beer to pan (Porter). Cut into small pieces. Boil fingerlings until just soft, cool and cut into long wedges resembling French fries. Deep fry the cooled fingerlings until golden brown. Place in a bowl. Place white cheddar cheese curds on top, then add the chopped pork belly. Finish with red wine veal demi glade and broil for 60 seconds. Enjoy this American inspired, Canadian classic!