Pork Fries Recipe

Prepare pork

Trim visible fat from the 0.5 lb boneless pork loin. Cut the pork into long matchstick-style strips about 1/4–1/2 inch thick and 3–4 inches long to mimic fries. Pat the strips dry with paper towels and season lightly with 1/4 teaspoon kosher salt and a pinch of black pepper.

Set up breading station

In one shallow bowl combine 0.5 cup all-purpose flour and 0.25 cup cornstarch. In a second bowl whisk together 2 eggs and 0.25 cup buttermilk until smooth. In a third bowl combine 0.75 cup breadcrumbs, 2 tbsp grated Parmesan, 0.75 teaspoon kosher salt (adjust: this includes the 1/4 tsp used earlier total), 0.5 tsp black pepper, 0.5 tsp smoked paprika, 0.5 tsp garlic powder and 0.25 tsp onion powder. Mix thoroughly.

Dredge pork

Working in batches, dredge each pork strip first in the flour mixture, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip off; finally press into the breadcrumb mixture to fully coat. For an extra-crispy double-coat (optional), return the strip to the egg wash and again into the breadcrumbs. Place coated strips on a wire rack and let rest for 10 minutes to help the breading set.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet or a medium saucepan to a depth of about 1 to 1.5 inches (enough to shallow-fry). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb—if it sizzles and browns in about 40–60 seconds, the oil is ready.

Fry pork fries

Fry the breaded pork strips in batches—do not overcrowd the pan. Fry for 2–3 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C). Total fry time per batch is typically 4–6 minutes depending on thickness. Use a slotted spoon or spider to transfer cooked pork fries to a wire rack set over a baking sheet to drain. Immediately season with a light sprinkle (about 1/4 tsp total) of kosher salt while hot.

Keep warm and serve

If making multiple batches, keep finished pork fries in a single layer on a baking sheet in a 200°F (95°C) oven to keep warm and crisp. Before serving, toss with chopped parsley (1 tbsp) if using and serve with lemon wedges on the side.

Combine 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk in a small bowl. Whisk until smooth and slightly thick.

Add 1 tbsp chopped fresh chives, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 minced garlic clove, 1 tsp lemon juice, 1 tsp hot sauce, 1/4 tsp smoked paprika, 1/8 tsp cayenne, 1/4 tsp kosher salt and 1/8 tsp black pepper. Whisk to combine. Taste and adjust heat (add more hot sauce or cayenne) and seasoning as desired.

Chill the spicy ranch for at least 15 minutes to let flavors meld. If made ahead, cover and refrigerate up to 48 hours. Stir again before serving.

Serve the warm pork fries immediately with spicy ranch on the side for dipping.