Kentucky Fried Pork Sandwich Recipe. A Classic Kentucky Fried Spice Rub
This is sheer indulgence. A recipe that tastes so good you know it’s not likely heart healthy or low cal – but you just don’t care!
I served this pork as a bagel sandwich in my first restaurant. It wasn’t a smashing hit, but the people that tried it loved it and ordered it often. Crunchy spice rubbed chunks of pork still hot from the skillet served on a warm toasted bagel and topped with a mound of creamy coleslaw. A heart attack on a plate – but worth every bite!
Kentucky Fried Pork Sandwich
The pork spice rub is adapted from an original recipe from the revised Joy of Cooking
- 1 Tbls salt
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 tsp dried mustard
- 1 Tbls freshly cracked black pepper
- 1 tsp hot red chili flakes
- About 1 pound of lean pork, loin or tenderloin works very well
- Flour for dredging, about a half a cup
- Vegetable oil for frying
- 4 good sized soft rolls
- Pre made creamy coleslaw
- Mix together all the herbs and spices in a little bowl. Take half of the spice mixture and put them into a ziplock bag and toss into the freezer for later use. (this spice rub for fried pork is so good that you will be happy to have a pre made batch at the ready – trust me) the rest is to be used for rubbing on the pork.
- Cut the pork into strips about 1 inch long by a ½ an inch thick and rub the reserved spice mixture evenly over the pork pieces.
- Heat a heavy skillet over medium high and add in about a ¼ inch of oil.
- Toss the spice covered pork pieces in the flour, tossing and shaking to coat well.
- When the oil is hot add in half of the pork, shaking off any excess flour before adding to the skillet. It will take about 2 minutes to fry, but cut into a test one after about a minute and a half to see how things are coming along. Remove from the oil when just cooked through and no longer pink inside. (This is Presuming you have a large skillet, fry the lot in 2 batches. The worst thing you can do is overcrowd the pan, have the oil temperature drop and end up with oily pork. If your frying pan is very small, you may need to do 3 batches)
- Drain on paper towels and serve on soft buttered rolls topped with creamy coleslaw.
This recipe is adopted from the revised Joy of Cooking, that was released 15 years ago or so. This is a book that literally changed my life. A gift, I devoured that 1000+ page tome cover to cover and back again and made literally hundreds of the recipes therein. I was still a teen and still really learning in the kitchen and it got me trying a lot of the basics, practicing my fundamentals. It’s an oldy but a goody, a classic, and what I am trying to say, in this very long winded manner, is that you could do far worse than a copy of the Joy of Cooking on your kitchen book shelf. Everyone needs one of those “recipe for everything you can think of” kinds of cookbooks, and this is a good one to have.
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