Fried Pork Strips Recipes

Steps:

• Cut pork tenderloin cutlets (or lean, boneless pork ribs) into strips (approx 1/2-1/4 inch thick).
• Pour the water into a bowl and set aside.
• Mix the flour, steak seasoning mix and chicken broth powder (or crushed bouillon cubes) together on a plate (I use a paper plate for this).
• Dip each pork strip into the water and then into the flour mixture until well coated.
• Set aside for a few minutes.
• I find it easier to do all of the pork strips before following the next step.
• Preheat a large skillet.
• Pour the oil into the skillet and heat until hot.
• Using a fork or tongs, place each of the pork strips into the hot oil.
• Fry for 10 minutes on each side or until done and not longer pink in the middle.
• Remove the strips onto a plate with a paper towel on it.
• Serve with mashed potatoes and gravy for a tasty meal.

Steps:

• In a medium dish or bowl, mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil. Add pork, and turn to coat. Cover, and refrigerate for 3 hours, turning and basting often.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove pork from marinade, reserving marinade, and transfer to a lightly greased 9x13 inch baking dish. Bake for 45 minutes. Cut into 1/4 inch thick slices.
• While the meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

Steps:

• Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
• Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
• Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
• To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.

Steps:

• In a bowl, combine the first nine ingredients. Place pork in a heavy resealable plastic bag; add marinade. Seal bag and turn to coat. Refrigerate overnight. , Drain and discard marinade. Thread pork onto metal or soaked wooden skewers. Grill over hot heat for 12 minutes, turning once.