Big, beautiful, rainbow letters on the side of a tall office building in Austin, Texas heralds the loyal followers. Fighting the mid-day traffic, getting over 3 lanes in a creative zigzag, I pulled into the driveway, safe and un-hurt. Anticipation rises as I search for a parking spot, Google Austin, home of Google something, I’m not sure what they do there. Their Google map cars are parked there. Techies work there, in fact the long line of them queue up to the mobile throne of Korean Tex-Mex goodness that is an Austin original, Chi’lantros, the only purpose of this dangerous journey. “Pork Kimchi Fries please, and a Topo Chico” were the magical words that would summon the culinary art that is known to Austinites.
Tracking down these mobile trucks via Twitter and their webpage was worth it, the payoff was beyond delicious, words cannot describe. Must eat now!
Moving to Utah meant saying goodbye to Pork Kimchi Fries, orrrrr, I could make them myself, yikes! How hard could it be? Actually quite easy with the help of bottled kimchi and frozen fries, sorry clean eaters. Although you could make the fries and Kimchi from scratch and in a couple of weeks you could enjoy these fries, or you could make the Fusion Craftiness version and have them now!
A Korean Tex-Mex fusion with fries, kimchi and pork.
1 pear, preferably Asian
1/2 white onion, roughly chopped
3 Tbs soy sauce
3 Tbs sesame oil
3 Tbs white sugar
6 cloves of garlic
1 1/2 lbs pork, thinly sliced by butcher
1 large bag of frozen french fries
2 cups of sour cream
2 tsp Sriracha
2 cups of bottled kimchi
3 cups of cheddar, shredded
1 bunch cilantro, chopped
4 scallions, sliced thin
toasted sesame seeds
Place first 6 ingredients in food processor and pulse until pureed. Place marinade in large bowl and add pork, cover and set in fridge 3 hours or overnight.
Cook french fries according to package directions.
While fries are cooking, sauté pork over high heat in large skillet, preferable cast iron, don’t crowd pan, cook in small batches. Alternatively you can broil pork in oven or cook on barbecue. Set aside.
Mix sour cream and Sriracha in small bowl, spoon into sandwich bag, twist top of bag down to make the mixture packed in one corner of sandwich bag and snip a small cut into corner of bag for piping.
Assemble dish: Place 1/6th of fries in bottom of each bowl and top in order with 1/6th kimchi, pork, cheese, cilantro, scallions and optional sesame seeds.
Pipe sour cream mixture zigzagging across top. Garnish.