Sorry for the lack of posts. I’ve been in Boston for a few days and dealing with pet issues since I got back. This dish is actually one that I cooked before we left.
These deep-fried pork “nuggets” have a light crunch on the outside and are nice and tender inside. Below you can see them before I tossed them in buffalo wing sauce.
To make these, I cut up a thin piece of pork loin – the other half of the one I used to make the rolled pork. It had been hanging out in my freezer, and I figured I might as well use it up.
I started off with large pieces, then realized they didn’t divide up evenly for the number of people I was feeding. You can do big or small cuts, just be aware that larger cuts of pork will not cook up as quickly and you may find that the outside burns before the inside is done. Bite-sized pieces will cook up the best.
Here’s what you’ll need:
- Approx 1 lb of pork
- 2 cups buttermilk
- 1 cup AP flour
- Oil for frying
- Buffalo wing sauce
I happened to have storebought wing sauce on hand, but you can make your own really easily. It’s basically equal parts hot sauce (Frank’s is traditional) and melted butter.
Marinate your pork in buttermilk for at least an hour. Remove from the buttermilk and pat them gently with paper towels to remove the excess. You don’t want them completely dry.
Cut. I didn’t realize my mistake in sizing until after I had started frying.
You can see that they’re still pretty damp with buttermilk.
Preheat your oil to about 300°. Dredge in flour and shake off the excess, then drop them carefully in the oil.
Bite size pieces will take about 5 minutes to fry. I pulled the big pieces out and cut them up, floured the bare sides, and dropped them back in. I don’t recommend it – cut them small to start with and avoid a bunch of hassle!
When the pieces are cooked through, place them on paper towels to remove the excess oil. Then toss in your buffalo sauce and eat!
By dredging them very lightly in flour, you get a nice crunch on the outside without heavy breading.