Golden Fried Cubed Pork and Sawmill Gravy

Elaine Bovender

By
@Elaine55

This is soooooo good, the ultimate comfort food! My dad always used to call this type of gravy, "Sawmill" and it goes so well with this tender, fried pork. I have to fix this quite often, because it's one of my husband's favorites. I like to serve it with cream cheese mashed potatoes and collard greens. This is just something that I've learned how to make over the years, but I'm putting it in a recipe format to share with y'all and I hope that you enjoy it.


Featured Pinch Tips Video

Comments:

Serves:

4-5

Prep:

10 Min

Cook:

15 Min

Method:

Pan Fry

Ingredients

2 lb
cubed pork
1/2 to 1 c
all-purpose flour
1 c
1 cup milk (you can also use 1 cup of buttermilk and omit the egg)
1 large
egg
salt and pepper to taste

SAWMILL GRAVY (AKA WHITE OR CREAM GRAVY)

3 Tbsp
bacon grease
3 Tbsp
all-purpose flour
1 1/2 to 2 c
milk or half and half
1 pinch
sugar
salt and pepper to taste

Directions Step-By-Step

1
Dredge cubed pork pieces in flour and set aside. In a medium bowl, combine egg and milk. Dip pork in milk and egg mixture and coat with remaining flour. You may use a little more flour, if necessary.
2
Heat oil in large skillet (I use a cast iron skillet). When hot, add a couple of pork pieces at a time and fry to golden brown, about 3 to 4 minutes. Turn and fry for about 3 more minutes or until golden. Drain on paper towels. (Note that cooking time may be slightly longer, depending on the thickness of the cubed pork).
3
Prepare Gravy and serve over cubed pork.
4
SAWMILL GRAVY: Heat bacon grease in skillet (I use a cast iron skillet) and then add flour, sugar, salt and pepper, cooking until lightly browned.
5
Add milk and bring to a boil, stirring constantly using metal spatula or whisk (I prefer spatula). Reduce heat and continue stirring until desired consistancy.
6
If gravy seems too thick, you may add a little more milk until the consistancy is right.

If gravy seems too thin, add 1 to 2 teaspoons of flour in a glass measuring cup and whisk in just enough milk to make a pourable paste. Add mixture to gravy and return to heat, stirring until thickened.

About this Recipe

Course/Dish: Other Main Dishes, Gravies, Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #Fried, #cubed