Cast Iron Fried Pork Cubed Steak

 

This year for our New Year Day meal, I chose pork cubed steak as our pork portion.  

If you're unfamiliar with the so-called traditional components of a Southern New Year's Day meal, here's a little tutorial:

Black eyed peas as a representative for coins;

Greens as a representative for paper money;

Cornbread as a representative for gold;

Pork because pigs root forward....so we should look forward to the new year instead of backwards to former years.

So here is my plate for our first dinner of 2023...I added mashed potatoes because those Irish DNA roots run deep!

Now on to the cubed pork steak.  When I was growing up, the only cubed steak that was available was beef.  It was also labeled "bucket steak."  

I was thrilled several years ago to realize that our local grocery store had pork cubed steak.  This is basically a boneless pork chop that has been run through a machine to tenderize the meat.  They are thin and, when lightly battered with seasoned flour, cook very quickly.

Here's my method:

2 lb. pork cubed steak

1 1/2 self-rising flour

1 - 2 T. seasoned salt

1 t. freshly ground black pepper

Enough vegetable oil to fill a cast iron skillet about 1/2" deep

Place flour in a shallow plate and add in seasoned salt and pepper.  Use a fork to mix and coat one piece of pork at a time, pressing the flour into the meat completely covering both sides.  Place on a separate plate while you coat the remaining pieces.

Pour the vegetable oil into a cast iron skillet and heat over medium-high heat.  When a drop of flour sizzles, you're ready to start slowing adding the pork to the skillet.

You'll want to cook the pork in batches to allow room in the skillet so you'll get lots of crunch!  Lower the heat to low/medium-low and let pork cook.  When one side has browned nicely, use tongs to carefully turn to cook the other side.  Reduce the heat more if the pork begins to brown too quickly.

I won't go so far as to say that a cast iron skillet is a MUST, but I highly recommend one for this recipe.  You need the cast iron to get that perfect crunchy exterior on these cube steaks. The internal temperature of the pork should be 145 degrees F.  

As the pork is cooked, place on a paper toweled lined plate while you cook the remaining pieces.  Doesn't that look delicious?

If you'd like to make a simple pan gravy, that's the crowning achievement!  But, trust me, you're good to go either way.  If you'd like to make a sandwich instead of a meat and vegetable dinner, boy these are a yummy option!

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment.  

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.