GOLDEN FRIED CUBED PORK AND SAWMILL GRAVY
This is soooooo good, the ultimate comfort food! My dad always used to call this type of gravy, "Sawmill" and it goes so well with this tender, fried pork. I have to fix this quite often, because it's one of my husband's favorites. I like to serve it with cream cheese mashed potatoes and collard greens. This is just something...
Provided by Elaine Bovender
Categories Other Main Dishes
Time 25m
Number Of Ingredients 11
Steps:
- 1. Dredge cubed pork pieces in flour and set aside. In a medium bowl, combine egg and milk. Dip pork in milk and egg mixture and coat with remaining flour. You may use a little more flour, if necessary.
- 2. Heat oil in large skillet (I use a cast iron skillet). When hot, add a couple of pork pieces at a time and fry to golden brown, about 3 to 4 minutes. Turn and fry for about 3 more minutes or until golden. Drain on paper towels. (Note that cooking time may be slightly longer, depending on the thickness of the cubed pork).
- 3. Prepare Gravy and serve over cubed pork.
- 4. SAWMILL GRAVY: Heat bacon grease in skillet (I use a cast iron skillet) and then add flour, sugar, salt and pepper, cooking until lightly browned.
- 5. Add milk and bring to a boil, stirring constantly using metal spatula or whisk (I prefer spatula). Reduce heat and continue stirring until desired consistancy.
- 6. If gravy seems too thick, you may add a little more milk until the consistancy is right. If gravy seems too thin, add 1 to 2 teaspoons of flour in a glass measuring cup and whisk in just enough milk to make a pourable paste. Add mixture to gravy and return to heat, stirring until thickened.
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