I don’t remember at what age I gave these the name “pork cookies” but it is what everyone in my family calls them now. It is a simple dish, it doesn’t take a lot of time and the Ingredients are few. I am unsure of its exact origin but my Grandmother used to make for me and it is what I consider to be one of my ultimate comfort foods.
- 1 lb/455g pork loin
- 1c/150g plain white all-purpose flour
- Oil for frying (I use olive oil)
- 1/8 tsp dried sage
- 1/8 tsp
- 1c/240ml milk
- 1/2c/125ml water
- Salt & Black Pepper
- Put the milk and the water into a jug or pitcher with a pouring spout (this makes it easier later) and leave it out at room temperature while you get on with the rest of the recipe.
- Make sure that the pork loin is free from any silver skin or gacky bits (gristle, bone, etc). Rinse the pork in cold water and pat it dry with kitchen paper towels.
- Slice the pork loin into rounds approximately 1/3″ thick then give each slice a firm tapping with back of the knife blade so that it spreads out a little (it leaves a little line pattern in the flesh and that’s ok). Alternatively you can give each one a smack with a tenderizing hammer but I never find it necessary. The end pieces of the loin may need extra tapping to make them the same size around as the rest of the pieces.
- Put the flour in a large bowl, season it well with salt and black pepper and stir to combine.
- Heat the oven to its lowest temperature and line a heat proof tray with kitchen paper towels, keep this near the stove.
- Put a large frying pan on medium high heat and pour in enough oil so that the bottom of the pan is completely covered in oil.
- While the oil is heating, add the pork pieces to the flour and toss to coat. Each piece of pork needs to be well coated so leave the pork in the flour and shake off the excess of each as you add it to the pan, then when the oil is nice and hot start adding the pork.
- You may need to add the pork in batches depending on your frying pan. Don’t over crowd the pork pieces in the pan or they wont cook properly.
- Fry each piece of pork for 1.5 to 2 minutes on each side, or until golden and crispy. Remove the cooked pieces of pork to the lined tray.
- When all the pieces have been cooked, put the tray in the warmed oven to rest while you make the gravy.
IMPORTANT! – Don’t throw out the seasoned flour yet!
- Remove the pan from the heat and carefully spoon out all but a few tablespoons of the fat and pick out any burnt bits, leave all the other fried crumbs in the pan.
- Return the pan to the stove and turn the heat down to medium.
- Add two tablespoons of the seasoned flour to the pan along with the sage and whisk it into the oil. Keep it moving until it is completely absorbed and you have a super thick paste or to be more accurate, some dried looking clumps.
- While whisking, add a few tablespoons of the milk and water mixture. Keep whisking until it is absorbed and it starts to get smooth. Repeat adding just a few tablespoons at a time and whisking until only half of the milk and water mixture remains, then add the rest all at once while continuing to whisk.
- If the gravy isn’t simmering then bring it to a simmer and continue whisking until it is the desired thickness then season to taste with salt and pepper. If it gets to thick then add a little more milk and make sure it is heated through before serving.
Alternative Gravy Method –
I generally can not be bothered with all that whisking, so I just add all of the milk and water mixture and whisk it just until it heats through. Once it is good and hot I use my immersion blender on it. It’s really horrible and chunky looking before I blend it smooth but the blender makes it perfect. Possibly even nicer than the “slowly adding the liquid and then whisk like crazy” method.