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

Ingredients:

3 Pork Shoulder Steaks, deboned

4 Eggs

Salt and Pepper

2 cups All Purpose Flour

Deep Fryer

About 4 cups Corn Oil for frying

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.

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

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

Lightly beat 4 eggs in a deep bowl. Place the pork strips in the beaten eggs. Move all the meat around in the eggs to make sure 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 until all the pork is submerged. Eggs are essential to tenderize, moisturize and enhance the flavor of the pork. Cover and chill overnight.

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 is not hot or spicy once cooked.

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

In a deep pot or deep-fryer, add corn 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.

While the corn oil is heating, layer some paper towels on a pan, or put a rack over a baking pan to allow the oil to drip off the fried meat.

When the seasoned flour is mixed, and the oil 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 piece of pork. These coated pieces can be shoved to the side as you get about 10 to 12 pork pieces well coated in seasoned flour. Give each piece a gentle shake to remove loose coating before putting in the hot oil.

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.

Make sure none of the coated pieces are placed on top of each other, they need room between them to fry correctly.

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

Allow to cool about 10 minutes before serving. They'll continue cooking a little once removed from the hot oil. Serve with a creamy gravy to dip them in, or with ketchup.

Years ago my child wanted this once home from school when the hangries had kicked in.

They freeze well. I tried to always keep a few in the freezer ready to microwave when the hangries showed up.

One 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. It makes all the difference in the world in the flavors, tenderness and moisture in the pork.

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