Fried Pork Roll Recipe

Prepare pork

Trim excess fat from the pork shoulder. Slice into thin sheets about 1/8–1/4 inch thick. If needed, partially freeze the pork for 20–30 minutes to make slicing easier.

Marinate

In a bowl combine soy sauce, fish sauce, sugar, minced garlic, black pepper, and 1 tsp vegetable oil. Add sliced pork and toss to coat. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours for deeper flavor. Remove from fridge 15 minutes before frying to take off chill.

Set up stations

Place flour mixed with 1 tsp salt, 1/2 tsp ground pepper, and garlic powder in a shallow dish. In a second shallow dish whisk eggs with 2 tbs milk (or water) until smooth. In a third shallow dish place the panko breadcrumbs. Pat marinated pork slices dry with paper towel before breading — excess moisture prevents crisping.

Bread the pork

Working in batches, dredge each pork slice in seasoned flour, shake off excess, dip into the egg wash, then press into panko so each slice is evenly coated. Place breaded slices on a wire rack while you heat oil. Do not stack slices to keep coating crisp.

Heat the oil

Pour 2–3 cups neutral oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil; it should sizzle vigorously and brown in about 30–45 seconds.

Fry in batches

Carefully add breaded pork slices in a single layer without overcrowding. Fry 2–3 minutes per side until golden brown and cooked through (internal temp ~145°F / 63°C for pork). Times vary with thickness; adjust heat to maintain 325–350°F. Transfer cooked rolls to a wire rack set over a baking sheet lined with paper towels to drain. Keep warm in a 200°F oven if frying multiple batches.

Finish & serve

Squeeze lime or lemon over the fried pork rolls, garnish with cilantro and optional pickled vegetables or banana pepper slices. Serve immediately with dipping sauce.

Whisk together mayonnaise, sriracha, lime juice, fish sauce (if using), and sugar until smooth. Taste and adjust heat, acidity or salt. Chill until ready to serve.