Try these fried pork strips next time when the craving for easy, crispy fried food hits. They will definitely hit the spot!
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Ever find yourself craving crispy fried chicken or pork, or anything deep-fried, battered?
In quest for healthy variations, I tried baked pork strips, and chicken fingers.
They’re good and all, but if we’re really honest here, they’re not as good as fried ones. The color isn’t beautiful golden brown and mouthwatering, and they lack that satisfying fried crispness! Right?
So I stick with fried pork strips. Just enjoy the healthy portion to satisfy your craving and be happy!
Oh, and if you’re making this for a crowd, definitely double the recipe!
How to make fried pork strips:
Ok, so this recipe is easy peasy. You’ll only need 4 ingredients.
And the key is pre-seasoned Italian-style Panko. You’ll find it in the flour section of your grocery store. Buttermilk helps to keep the pork tender and juicy. If you’re in time crunch, 15 minutes of soaking will do.
So simple, and satisfying comfort food!
Enjoy without guilt! 🙂
Fried Pork Strips
Ingredients
- 1 lb pork chops
- 1 cup buttermilk
- 3 cups pre-seasoned Italian-style Panko
- Vegetable or canola oil for frying
Instructions
- Cut the pork chops into long strips about ½ inch thick. Soak in the buttermilk for 30 minutes.
- In a medium bowl, put half of the panko and coat the pork strips. Add more panko as you go.
- Heat the oil in a large frying pan over medium high heat. Test the oil with a small drop of water. If the water starts dancing, it’s ready!
- Fry the pork strips in small batches without over-crowding the pan until golden brown for about 2 minutes on each side.
- Serve immediately with a side of Japanese Tonkatsu sauce, or any other favorite condiment.
Nutrition
i cant find these breadcrumbs in my supermaket(uk)is there anything i can do.
Hi, Kate! You can use regular Panko and simple season it yourself. I think salt, ground black pepper, some italian seasoning would be great. Since I haven’t done so myself, I can’t provide the measurements.