Pork fries are similar to chicken fries. They're made from marinated strips of pork, then chicken fried to a golden brown. They're crispy-crunchy on the outsides and juicy-tender inside. So addictive! 

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<b>Ingredients:</b>

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3 Pork Shoulder Steaks, deboned

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4 Eggs

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1 tsp Kosher or Sea Salt

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2 tsps Black Pepper

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2 cups All Purpose Flour

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Deep Fryer

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About 4 cups Lard or Corn Oil for deep frying 

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Scrub the pinkish, gritty paste off the pork steaks. This is "Bone Dust" and must be scrubbed off under running water to remove. Don't eat it. Bone Dust is a byproduct of cutting the meat on a bone saw. It is bone particles and shards, as well as fat, gristle, etc.

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Debone the steaks, dry them with a paper towel. Lay them flat on a parchment paper lined cookie sheet, place in freezer to become firm, but not solid frozen. This makes it easier to slice them into "fries".

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Once they're firm, slice into strips the same size as french fries. Try to keep all the strips the same size so they'll marinate and cook in the same amount of time.

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Lightly beat 4 eggs in a deep bowl. Place the pork strips in the beaten eggs. Move the meat around in the eggs to ensure every piece is in contact with the eggs. If the meat isn't all the way submerged under the eggs, add a little more beaten eggs (or milk) until all the pork is submerged. Eggs are essential to tenderize, moisturize and increase the flavor of the pork. Cover and chill overnight.

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Mix all purpose flour with 1 teaspoon Kosher or Sea Salt, and about 2 teaspoons freshly ground Black Pepper. Mix well. Limit the seasonings to just salt and pepper. Let the pork flavor take center stage. The black pepper compliments the pork perfectly, and once cooked isn't very spicy.

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*Do Not Rinse The Beaten Eggs Off The Pork Strips Before Coating Them In Seasoned Flour*

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In a deep pot or deep-fryer, add oil to 1/4 of the way full in the fryer, (or to the electric deep-fryer's instructions). Heat the oil to 360°f.

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While the oil is heating, layer some paper towels on a pan, or put a wire rack over a baking pan to allow the oil to drip off the pork fries.

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When the seasoned flour is mixed, and the oil is hot, take one strip of pork at a time from the egg marinade, (don't rinse the eggs off), roll and pack the seasoned flour on each pork strip. These coated strips can be shoved to the side as you get about 10 to 12 pork strips well coated in seasoned flour. Give each strip a gentle shake to remove loose coating before putting them in the hot oil.

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Either place the coated pork strips in the hot oil one at a time (very carefully), or place them in a fryer basket and lower them slowly into the hot oil to fry in batches. 

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Make sure the coated pieces aren't placed on top of each other. They need room between them to fry correctly.

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Fry them until golden brown. When they float, they're done. Take them up, drain on a cooling rack, or drain on paper towels.

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Allow to cool about 10 minutes before serving. They'll continue cooking a little once removed from the hot oil. Serve Pork Fries with a cream gravy to dip them in, or ketchup or BBQ sauce, etc. Pork Fries freeze well.

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A friend years ago tried these and was amazed at how much different they were from her fried pork steaks. The trick is the egg marinade. That makes all the difference in the world in the flavors, tenderness and moisture in the meat.

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Pork butt roast, (pork shoulder roast), 'country ribs' or pork shoulder steaks are the recommended cuts for this recipe.