GOLDEN FRIED CUBED PORK AND SAWMILL GRAVY

Golden Fried Cubed Pork and Sawmill Gravy image

Provided by Elaine Bovender

Time 25m

Number Of Ingredients 11

2 lb cubed pork
1/2 to 1 c all-purpose flour
1 c 1 cup milk (you can also use 1 cup of buttermilk and omit the egg)
1 large egg
salt and pepper to taste
SAWMILL GRAVY (AKA WHITE OR CREAM GRAVY)
3 Tbsp bacon grease
3 Tbsp all-purpose flour
1 1/2 to 2 c milk or half and half
1 pinch sugar
salt and pepper to taste

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.