Fried Pork Chunks

Method17 steps · about 2 hr

1. 1

   Step 1: Add the pork loin (2 lb) pieces to a large bowl. Season with 2 teaspoon salt, garlic powder (1 teaspoon), onion powder (1 teaspoon), dried oregano (½ teaspoon), cumin (¼ teaspoon), and black pepper (1/4 teaspoon). Then, squeeze the juice of one lime over it. Stir well until the meat is coated with the seasoning.

   Uses 2 lb pork loin, cut into 1–2-inch (2.5–5 cm) chunks · 2 teaspoons salt for pork marinade · 1 teaspoon Garlic Powder · 1 teaspoon Onion Powder · ½ teaspoon Dried Oregano · ¼ teaspoon Cumin · 1/4 teaspoon black pepper for pork marinade · Juice of one lime for pork marinade

2. 2

   Step 2: Cover with a lid or wrap and refrigerate for 1 hour, a few hours, up to overnight.

   Refrigerate pork at least one hour; longer optional · 60 minUses Spice-and-lime seasoned raw pork loin chunks

3. 3

   Step 3: Line a tray with parchment so the raw flour-coated pieces do not stick.

4. 4

   Step 4: Add the flour to a shallow pan or a plate. Season with 1 or 2 pinches of salt and a pinch of black pepper. Stir with a fork.

   Uses 1 cup All Purpose Flour · 1–2 pinches salt for seasoned flour · 1 pinch black pepper for seasoned flour

5. 5

   Step 5: Next, add the milk (1 cup) to a medium pan or bowl.

   Uses 1 cup Milk

6. 6

   Step 6: Work with 2-4 pieces of pork at a time. Add them to the flour and coat them lightly. Shake off excess.

   Uses Two to four prepared pork pieces at a time · Prepared flour to lightly coat the pieces

7. 7

   Step 7: Then, dip them into the milk. Make sure the entire piece is moist.

   Uses Pork pieces with first flour coating · Prepared milk to moisten the pieces

8. 8

   Step 8: Return the dipped pieces to the same prepared seasoned flour and coat fully, shaking off excess. Put them on the lined tray and repeat with the remaining marinated pork. Discard flour and milk left after raw-pork coating.

   Uses Milk-dipped flour-coated pork pieces · Remaining prepared flour for the second coating

9. 9

   Step 9: Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ½ inch. Heat the oil over medium-high heat.

   Uses Neutral high-smoke-point frying oil as needed for a 1/2-inch depth; the source uses canola

10. 10

    Step 10: Check the oil is around 300–325°F (149–163°C). A test coated piece should bubble with a gentle sizzle; watch the thermometer and adjust heat so coating does not brown too quickly.

    Uses Frying oil heated to source 300–325°F

11. 11

    Step 11: Also, watch that the oil is not too hot. The coating will brown too quickly, and the pork will not get cooked all the way through.

    Uses Prepared frying oil maintained at 300–325°F

12. 12

    Step 12: Add enough pieces to the skillet so they fit comfortably without overlapping or touching. Don’t overcrowd the pan, fry in batches.

    Uses Coated pork for one uncrowded batch · Heated frying oil ready for batch

13. 13

    Step 13: Fry the pork for about 5-6 minutes, turning occasionally to brown on all sides. Use tongs to turn the pork so the coating doesn’t flake off.

    Fry pork pieces · 6 minUses Coated pork batch frying in oil

14. 14

    Step 14: Lift out one of the largest pieces and check the centre with an instant-read thermometer. Follow the source endpoint of at least 160°F (71°C); if not reached, continue cooking the batch and check again. Golden coating alone does not establish the centre temperature.

    Uses Fried pork batch awaiting temperature check

15. 15

    Step 15: Remove the fried pork chunks and place on a plate or pan. Season them with a small pinch of salt.

    Uses Fried pork batch meeting source centre-temperature check · 1 small pinch salt over cooked pork chunks

16. 16

    Step 16: Repeat the same frying, temperature-check and draining stages with the remaining coated pork. Adjust heat after each batch to maintain 300–325°F (149–163°C).

    Uses Drained seasoned cooked pork batch · Remaining uncooked coated pieces for later batches · Prepared frying oil

17. 17

    Step 17: Serve the fried pork chunks as an appetizer with plenty of lime and hot sauce, or with white rice and black beans, if desired.

    Uses Finished cooked fried pork chunks · Lime wedges for serving, optional; amount unspecified · Hot Sauce (for serving, optional)