Ingredients with Measurements:
- 1 lb pork tail
- 1 onion, sliced
- 4 garlic cloves, minced
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups vegetable oil for frying
Special equipment needed:
- Large skillet or deep fryer
- Tongs or slotted spoon
Step-by-step instructions:
1. Rinse the pork tail and pat dry with paper towels.
2. Cut the pork tail into 2-inch pieces.
3. In a shallow dish, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
4. Dredge each piece of pork tail in the flour mixture, shaking off any excess.
5. Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
6. Once the oil is hot, carefully add the pork tail pieces to the skillet or fryer.
7. Fry the pork tail for 8-10 minutes or until golden brown and crispy, turning occasionally with tongs or a slotted spoon.
8. Remove the pork tail from the skillet or fryer and place on a paper towel-lined plate to drain excess oil.
9. In a separate skillet, sauté the sliced onion and minced garlic until softened and fragrant.
10. Serve the fried pork tail hot with the sautéed onion and garlic on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
- Medium heat for sautéing onion and garlic
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 24g
- Carbohydrates: 26g
- Protein: 23g
Substitutions for ingredients:
- Pork tail can be substituted with pork ribs or pork chops.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the sautéed onion and garlic for added flavor.
- Serve the fried pork tail with a dipping sauce, such as sweet chili sauce or barbecue sauce.
Tips and tricks:
- To ensure even cooking, make sure the oil is hot before adding the pork tail.
- Use a thermometer to check the temperature of the oil, which should be around 350°F.
- Do not overcrowd the skillet or fryer with too many pork tail pieces at once, as this can lower the temperature of the oil and result in soggy pork.
Storage instructions:
- Store any leftover fried pork tail in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fried pork tail, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the fried pork tail on a platter with the sautéed onion and garlic on top.
- Garnish with chopped fresh herbs or sliced green onions.
Pairings:
- Serve the fried pork tail with steamed rice or mashed potatoes.
- Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Steamed rice
- Mashed potatoes
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the pork tail is not crispy enough, increase the cooking time or temperature.
- If the pork tail is too greasy, drain excess oil on a paper towel-lined plate before serving.
Food safety advice:
- Use caution when handling hot oil.
- Make sure the pork tail is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Fried pork tail is a popular dish in Southern cuisine, particularly in the United States.
Flavor profiles:
- Savory and crispy pork tail pairs well with the sweetness of sautéed onion and garlic.
Serving suggestions:
- Serve the fried pork tail as a main dish for lunch or dinner.
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