I grew up in Southeast Alabama. The area that my family comes from was called "Jack, Alabama". Not a town or anything as it wasn't even incorporated, it's just part of a county. The fresh meat from hogs were either cooked on the spot, sugar cured, salt cured, or thrown in a barrel and covered in rendered pork fat to keep air from getting to it. Whatever you dig out of the barrel is the part of the pig you eat as you had to leave the rest undisturbed or it would go bad. That was at my grandparent's house.
Want to know what an outhouse is like? Or how my "Big-Mama" (great grandmother was skinny as a rail and maybe 5 foot tall) got her collards so green? Guess...
Now that I have had that little flash-back......
It tasted really good. What is there to not love about deep fried pork? The wife cooked some iron skillet cornbread with whole corn and cheddar cheese added - a little honey butter on it. Homemade mashed potatoes with a brown gravy - not from scratch but rather a mix from Sam's which is pretty decent.
I may die young, but I will die happy...
i don't believe us fried food lovers will die any younger than the others as long as we don't go crazy with it....and I totally agree with the happy part. Thanks for sharing.
The flash didn't work on the iPhone, but you can see how juicy it was.
There is no sense in frying a porkchop less than an a 1/2 inch thick. I like mine about 5/8" or better. And it has to have the bone.
