Ninfas Fried Pork Recipes

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

Steps:

• Trim pork butt of most of the fat and then cut into 1-inch cubes- they can be a bit smaller, if you like, but no larger.
• In a bowl, mix together the flour, salt, pepper, and paprika; pour mixture into a shallow pan.
• Dredge the pork cubes in the flour mixture (putting all the flour mixture into a Ziplock and then the meat and shaking it thoroughly can work really well, too), patting it well into the meat; try to get all of the flour mixture onto the meat.
• Using a heavy skillet over high heat, heat the lard until it is smoking hot.
• With tongs, carefully place the pork cubes into the hot lard piece by piece (take care that it doesn't splatter);; cook, turning frequently, until browned evenly, about 4 to 5 minutes.
• Place paper towels or napkins on a plate, remove the cubed meat from the lard and put on the towels, then cover with another towel and pat so that the extra oil is absorbed.
• Transfer the drained pork to a serving dish covered decoratively with lettuce leaves.
• Serve with bowls of sour cream and Ninfa's Green Sauce (check the RecipeZaar database, there's at least one version posted), so that dinner guests can dip the pork cubes in either or both; make sure to have plenty of warmed, buttered tortillas nearby, too!

Steps:

• Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium-sized bowl, mix together the chives, jalapenos, shallots, garlic, white wine vinegar, and mustard. Season with salt and pepper, to taste. Set aside.
• Season the pork with salt and pepper, to taste. In a medium-sized bowl, whisk the buttermilk and egg together. In a large bowl, combine the flour, paprika, cayenne, salt and pepper, to taste. Coat the pork on all sides in the buttermilk. Drain the pork from the buttermilk and add the chunks to the flour. Toss the pork in the flour insuring all of the pork is coated evenly. Shake off excess flour. Working in batches, deep-fry the nuggets until cooked through and crisp, about 3 to 4 minutes. Remove the pork from the fryer to a paper towel lined platter to drain. Transfer the pork to a serving platter and serve with jalapeno mustard.

Steps:

• Fill a large pot with water, and bring to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Cook the greens 1 to 2 minutes, until just tender, and transfer with a slotted spoon or deep-fry skimmer to the ice water. Drain and squeeze out the water (you don't have to squeeze them completely dry). Chop coarsely.
• Cook the noodles. Bring the water in the pot back to a boil, add the noodles, and stir to separate the strands. Add a couple of tablespoons cold water, just so the water doesn't boil over. Boil somen noodles for two minutes, rice vermicelli for five to seven minutes, until tender. Drain and rinse with cold water. Place in a bowl of cold water, then drain and toss with the sesame oil. Set aside.
• Heat a large, heavy skillet or wok over high heat until hot enough to evaporate a drop of water on contact. Add 1 tablespoon of the oil, swirl to coat the pan, and reduce the heat to medium-high. Add the pork, and stir-fry for two to three minutes, until the meat is cooked through and there are no longer any traces of pink.
• Add the remaining oil, ginger and garlic, and stir-fry until fragrant and beginning to color, about 20 to 30 seconds. Stir in the greens, noodles, soy sauce and stock or water. Stir together until heated through, and serve.