RECIPE: Pork Belly Poutine with Barbeque Gravy

Whisk the cold water, beer, and gravy mix together in a small bowl until smooth.
In a small saucepan, heat 2 cup of water until simmering.
Gradually whisk the cold gravy base mixture into the hot water and continue to cook, whisking, until mixture returns to a simmer.
Cook, whisking, for 1-2 minutes.
Remove from heat and whisk in the bbq sauce.
Add the pork belly, cheese curds, and fries to the fryer.
Cook for 2 ½ to 3 minutes- drain well.
Pour the fries, curds and pork belly onto a plate- break the cheese curds up a bit by hand.
Season with a pinch of kosher salt and cracked black pepper- drizzle with 4 oz. of the bbq gravy, and sprinkle with a bit of chopped green onions.