Pork Fries Recipes

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

PORK FRIED RICE

Steps:

• In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through.

PORK BELLY DISCO FRIES

Steps:

• For the vinaigrette: Combine the vinegar, mustard, oregano, rosemary, thyme and shallots in a blender. With the motor running, slowly drizzle in the oil. Add salt and pepper to taste.
• For the fries and pork belly: Preheat the oven to 350 degrees F.
• Heat the olive oil in a roasting pan over high heat on the stovetop. Sprinkle the pork belly with salt and pepper on both sides. Sear until golden brown, 8 minutes per side. Remove the pork belly from the pan and add the oregano, rosemary, thyme, garlic, celery, carrots, and onions. Cook for 3 minutes, then deglaze the pan with the white wine. Add the pork belly back into the pan and add the pork stock. Cover the pan with foil and transfer to the oven to braise for 2 to 3 hours. Let rest for 15 minutes, then cut the pork into half-inch cubes.
• Fry the potatoes in a deep-fat fryer until brown and crispy. Season with salt and pepper.
• In an oven-safe dish, plate the fries layered with the pork belly cubes, fontina cheese and banana peppers. Place the dish under the broiler until the cheese is melted and gooey. Dress with malt vinaigrette and garnish with chopped scallions. Serve and enjoy.

PAN FRIED PORK CHOPS

Steps:

• Salt and pepper both sides of the pork chops.
• Combine the flour and some cayenne, salt and black pepper. Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
• Heat the canola oil over medium to medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side. Flip and cook until the chops are golden brown on the other side, 1 to 2 minutes (make sure no pink juices remain). Remove to a plate and repeat with the remaining pork chops.
• Delicious and simple! Serve with smashed new potatoes.

BBQ PULLED PORK FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
• Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
• Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
• Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
• Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
• In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
• Serve with sour cream.
• Enjoy!

EASY CRISPY PORK TENDERS OR PORK FRIES

Steps:

• Pour two to three inches of oil in a cast-iron skillet or heavy-bottomed stockpot or saucepan. If you have a deep-fryer, you could use that in place of the frying pan. If using the pan, place over medium high heat and bring oil to 375°. Line a plate with several layers of paper towels and set aside.F
• Whisk together the milk and egg in a medium sized mixing bowl. Whisk together the flour, salt, pepper, crushed red pepper flakes, and nutmeg in a large mixing bowl. Set these aside.
• Slice the pork chops lengthwise into paper thin strips, about 1/8-inch thick at the thickest points. Separate the slices and toss in the flour mixture until the strips are coated evenly in flour. Lift and shake the excess flour from the strips and lay out in a single layer on a clean baking sheet lined with parchment paper.
• Working with one strip at a time, dip it into the milk and egg mixture, lift and allow the excess liquid to drain off, then toss once again in the flour mixture before carefully lowering into the oil. Repeat until you have a single layer of the pork fries in the hot oil.
• Let the pork strips fry for about 3 to 5 minutes, or until the breading is crispy and the internal temperature of the pork reaches at least 145°F at it's thickest part on an instant read thermometer. Use tongs to transfer to the paper towel lined plate. Repeat with the rest of the pork.
• When the pork fries or crispy pork tenders are fresh from the fryer oil, sprinkle lightly with kosher or sea salt. Serve immediately with the dip of your choice.

CLASSIC PORK FRIED RICE

Steps:

• Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
• With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
• Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
• Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!

DELICIOUS FRENCH FRIES AND PORK CHOPS (OR CHICKEN) BAKE

Steps:

• Butter a 13 x 9-inch baking dish.
• Sprinkle the pork chops with black pepper and garlic powder on both sides (an a little seasoned salt if desired).
• In a skillet melt the butter with oil over medium heat; brown chops on both sides, then set aside.
• In a bowl mix together the undiluted soup with half and half cream, sour cream, mayonnaise, Parmesan cheese and 1/2 cup grated cheddar cheese; mix well to combine.
• Add in the chopped crinkle fries with half a can of Durkee French fried onions; toss lightly to combine.
• Spread the mixture into the buttered baking dish, then place the browned pork chops on top.
• Cover with foil and bake in a 350 degree oven for about 40 minutes or until the pork are tender (cooking time will depend on the thickness of the chops).
• Remove from the oven sprinkle with about 1-1/2 cups cheddar cheese and the remaining half of the dried onions; return to the oven and bake uncovered for about 5-8 minutes or until the cheese melts.

SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE

Steps:

• Gather the ingredients.
• Place tenderloins in a resealable plastic bag.
• Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
• Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
• Follow grill instructions to place tenderloins securely on the spit.
• Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
• Let the meat rest 8 to 10 minutes before slicing.

PORK FRIES

Steps:

• Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries.
• Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs.
• Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches.
• Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.