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Ингредиенты
- Â Â Peanut or possibly vegetable oil for deep-frying
- 12 slc center-cut pork, 1/2" thk tenderized, and
- Â Â pounded with a mallet
- Â Â Cajun Dry Spice Mix (see recipe)
- Â Â Flour for dredging
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 x Large eggs
- 2 Tbsp. water
- 4 Tbsp. unsalted butter
- 1/4 c. small diced onions
- 1/4 c. small diced red pepper
- 1/4 c. small diced celery
- 1/4 c. brunoised carrot
- 2 tsp minced garlic
- 1 Tbsp. fresh thyme
- 1 Tbsp. Cajun Dry Spice Mix (see recipe)
- 2 Tbsp. flour - (to 4)
- 3 c. unsalted chicken stock
- 2 Tbsp. Worcestershire sauce
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Scallions sliced on the bias
Инструкции
- In a large heavy-bottomed saucepan, pour sufficient oil to fill the pan about a third of the way.
- Heat over medium heat till a deep-frying thermometer inserted in the oil reaches 360 degrees.
- Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the Large eggs till foamy and add in water.
- Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, till crust is golden brown, about 3 to 4 min. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
- Smother Gravy: In a heavy bottom saucepan heat the butter over medium heat, add in the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 min, till vegetables are tender.
- Turn the heat up to medium and add in the Cajun spices and flour. Stirring constantly, saute/fry till you can smell the spices and the flour starts to get a little golden brown.
- Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add in the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 min. Season with salt and pepper, to taste. (
- Makes about 4 c.)
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 117 | 66% |
| Total Fat 13.2g | 16% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 305mg | 13% |
| Potassium 254mg | 7% |
| Total Carbs 9.35g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.18g | 1% |
| Protein 5.9g | 9% |
