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Submitted by Jane Heisterkamp of Sloan, Iowa

10 thin sliced tenderized pork lion slices, each cut into 4 equal pieces

1 - 12 oz. jar jalapeno peppers

2 C. flour

3 Tbsp. cornstarch

1 tsp. salt

1 tsp. pepper

1/2 tsp. seasoned salt

2 C. canola or vegetable oil for frying

Place quartered pork lion slices in a resealable plastic bag. Puree the jalapenos with an immersion blender or regular blender and pour over the pork pieces in the bag. Marinate for 20 minutes, squeezing the bag several times to make sure the pork pieces are covered with jalapeno mixture. Meanwhile, measure dry ingredients into a shallow dish and whisk together. Heat oil in a large skillet to 350 degrees. After 20 minutes, dredge pork pieces in the seasoned flour mixture and fry in theoil in batches, 3-4 minutes per side, till crispy and golden brown. Serve warm or cold.


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