Deep Fried Pork Unmarinated Recipes

Steps:

• Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
• In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
• One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.

Steps:

• TO CUBE: Cut meat in 3/4- to 1-inch cubes. TO DREDGE: 1. Season with salt and pepper. Roll or toss in flour or cornstarch. Dip in beaten egg. 2. Roll or toss in cornstarch. Gradually add sherry 1/2 teaspoon at a time, tossing cubes until coated with a thick, heavy paste. 3. Roll or toss lightly in flour. Season with salt and a dash of pepper. Sprinkle with 2 tablespoons sherry, 1/2 teaspoon five spices. Let stand 20 to 30 minutes, turning meat several times. TO COAT: Dip in the mixture: TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will float when done. Otherwise, check for doneness by cutting a cube open to see that it is no longer Pink. TO SERVE: When serving pork with a sweet-and-pungent sauce, prepare the sauce first (search for "Category: Sweet-and-Pungent Sauces"). Then, when the pork has been deep-fried, reheat sauce, and stir the pork in briefly, only to heat through. (If pork is cooked too long in the sauce, it will lose its crispness.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Preheat deep fryer to 375 degrees.
• 2. Whisk together egg and milk.
• 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
• 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
• 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
• 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
• 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
• 8. Drain well. Repeat process for remaining chops until all are fried and serve!
• Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!

Steps:

• TO CUBE: Cut meat in 3/4- to 1-inch cubes. TO MARINATE: (This step is optional but greatly enhances the flavor.) Let pork cubes stand 15 to 30 minutes, turning meat several times, in any of the following mixtures: MARINADE VARIATIONS: * 2 tablespoons soy sauce, 2 teaspoons sugar * 2 tablespoons sherry, 1 teaspoon salt TO DREDGE: 1. Sprinkle lightly with flour. 2. Dip in beaten egg. Roll or toss in cornstarch. Let stand until cornstarch is absorbed. 3. Dip in beaten egg. Roll or toss in flour seasoned lightly with salt. TO COAT: Instead of dredging as above, dip pork in any of the mixtures (do not coat too thickly-the batter will absorb too much oil): COATING VARIATIONS: * 2 eggs, beaten 2 tablespoons flour, 1 tablespoon water, 1 teaspoon salt * 1 egg white, beaten lightly 4 tablespoons cornstarch, 1/2 teaspoon salt TO DEEP-FRY: Heat the oil to about 375 degrees. Add the pork cubes a few at a time. Deep-fry until golden (about 3 minutes). Lift meat out a minute to cool while reheating oil. Return pork to oil and deep-fry until done (about 3 to 4 minutes more). If a large amount of oil is used, the pork cubes will float when done. Otherwise, check for doneness by cutting a cube open to see that it is no longer Pink. TO SERVE: When serving pork with a sweet-and-pungent sauce, prepare the sauce first (search for "Category: Sweet-and-Pungent Sauces"). Then, when the pork has been deep-fried, reheat sauce, and stir the pork in briefly, only to heat through. (If pork is cooked too long in the sauce, it will lose its crispness.)The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.