Kimchi Sweet Fries
Ingredients
8
ounces
McCain® Harvest Splendor® Sweet Potato
Maxi Fries ¼” × ½” XL
4
ounces
pork belly
cooked and diced
2
tablespoons
bacon fat
3
ounces
kimchee
1
ounce
Sweet Thai Chili Sauce
prepared (or make your own)
1
ounce
sriracha mayo
recipe follows
SRIRACHA MAYO — yield: 1 quart
8
tablespoons
Sriracha
4
cups
mayonnaise
Instructions
Combine Sriracha and mayonnaise in a medium-sized bowl until fully incorporated.
Heat pork belly in bacon fat and place on top of prepared fries.
Add kimchee, then drizzle with Sriracha mayo and sweet Thai chili sauce.
Serve in a bento box with chopsticks.