Most people would look at that list of ingredients on the triple pork poutine photo and cringe. “Heart attack on a plate” (or in a bowl) might even come to mind. Not real foodies, though. We know that where we get these ingredients and how we prepare them is what's important. All those saturated fats don't scare us a bit, because healthy fats from pastured animals provide us with a huge amount of nutrients! These nutrients are what bodies all over the world are starving for, especially those who have been duped into thinking that the “fat-free” craze is still legit. It's not. It's dangerous. It's made many of us sick and depressed and infertile. Read more at my Healthy Fats post.
Or get my friend, Sarah's new book for your Kindle: Get Your Fats Straight. (No Kindle? Get a free reader for your phone, tablet or computer by clicking here.) In case you can't tell, fats are what I'm most passionate about when discussing health with people.
Pastured pork or lard (pork fat) provides vitamin D, and is much higher (as much as hundreds of times higher) in vitamin E and “good fats” like omega-3s and CLA (conjugated linoleic acid – a powerful cancer fighter), than conventional pork. Pastured animal fats also raise our ‘good' cholesterol and is protective against all the other stuff we might put into our bodies that cause inflammation, which is the real cause of heart disease. (Things like vegetable oils and trans fats, sugar – especially high fructose corn syrup, and other super processed fake foods.)
So hopefully you'll appreciate this recipe and enjoy it like we do!
Maybe you didn't know this either: apparently Poutine is a traditional Canadian dish, normally made with just fries, brown gravy and cheese curds. Kent and our oldest son went to Toronto a while back for a soccer game. “Football” actually. Their favorite team, Liverpool, was playing Toronto, and it was their first time in North America in a long time. They ate this at a restaurant, and Kent knew he could recreate it here at home, only with better ingredients. I love how his mind works!
So here's how he did it…
- Homemade French fries – here's how we make homemade French fries. A few tweaks in how you make them and especially what you fry them in makes a big difference in how good they are for you. I love using beef tallow in our fryers.
- Beef gravy. Note: The best time to make this recipe is a day or two after you've made a pot roast so you have leftover gravy. Here's my pot roast recipe with instructions for making gravy. Otherwise, if you have some beef broth in the freezer, like I normally do, just make gravy from that.
- Cheese curds – We got them at the store and I'd never used them in recipes before but they're called just that, “cheese curds”.
- 1 pound of bacon fried and crumbled. We get this from our local farmer.
- 1 pork loin 2-3 pounds – you can use this pork loin recipe to cook it on the grill, but don't use the jerk seasoning that it calls for. You could also just put it into a crock potin the morning. We get this from our local farmer, too.
- Barbecue sauce – Here's our favorite barbecue sauce recipe.
Now all you need to do is assemble your ingredients:
- Put a handful of fries into a bowl or on a serving plate
- Next top it with hot gravy
- Sprinkle on some cheese curds – a small handful
- Sprinkle bacon on top
- Next put on some pulled pork
- Last, put on some pulled pork mixed with barbecue sauce
YUM! Let us know what you think or if you make pork poutine differently?
- More main dish recipe ideas: beef, pork, poultry, meatless, seafood, Mexican, Chinese, soups & stews
- Read here about why fast food is so dangerous
- If you're in need of quick meal ideas, check out this post
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.