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FRYING PORK

PORK Cuts

Pork for Frying:

  • Bone-In Center Cut Pork Chops
  • Boneless Center Cut Chops
  • Boneless Sirloin Chops
  • Tenderloin
  • Bone-In Loin Chops
  • Slab Bacon
  • Sliced Bacon
  • Butterfly Chop
  • Rib Chop
  • Loin Chop

Utensils:

  • Deep Fryer
  • Fry Basket
  • Deep Frying Pan
  • 6 to 8 Quart Heavy Pot, with lid
  • Tongs
  • Hot Oil Thermometer
  • Paper Towel
  • Platters

Instructions:

  • In large, deep fryer or 6 to 8 quart pot add preferred shortening or cooking oil.
  • Heat shortening or cooking oil to 170• to 190•, depending on pork thickness. (Heat can be detected by using a cooking oil thermometer).
  • Immerse pork in low heated oil until desired temperature is reached.
 
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