(02-22-2011 03:43 AM)BIKINIBOUNDINTX Wrote: Sounds great, Spike100 .... but one cup of flour is approx. 90+ carbs.
I neglect to mention that although you layout about a cup of flour to facilitate mixing in the salt, pepper, and cayenne, and then dredging the pork pieces; your total use is just over 2 tablespoons
for dredging about 16 slices of side pork (what you get from a 1 lb. to 1.5 lb. slab of side pork). Only a minimal amount of flour sticks to each slice of side pork since this cut isn’t that fatty.
Flour is inexpensive, so I don’t mind tossing the excess in favor of facilitating the preparation. In fact I find that more flour sticks to meat pieces when you try using less (and that is not what you want) since you tend to “press-down” instead of “floating-and-dredging.”
If you resist sprinkling another tablespoon (probably less, and you don’t need it at all) of flour into the gravy, your total use is about 3 tablespoons or less for the entire recipe. The recipe serves four people (side pork is rich, and that’s about all you will want). The amount of flour is no more than (and probably less than) one tablespoon per person
. If you want to eliminate flour in the gravy, a teaspoon of mustard is a good substitute.
My recipe cooking side pork will not
work unless you use a minimal amount of flour. If you leave out the flour, you get the greasy, tasteless, and peculiar pork odor that other people contributing to this thread mention.
An excellent accompaniment to my side pork recipe is some greens with oil, topped with a sliced boiled egg. These two provide an interesting and tasteful contrast while complementing each other.
EDIT: Apparently my recipe for side pork is deleted, so readers here probably do not understand what I'm referring to in this posting.