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.
1Dredge 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.
2Heat 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).
3Prepare Gravy and serve over cubed pork.
4SAWMILL GRAVY: Heat bacon grease in skillet (I use a cast iron skillet) and then add flour, sugar, salt and pepper, cooking until lightly browned.
5Add milk and bring to a boil, stirring constantly using metal spatula or whisk (I prefer spatula). Reduce heat and continue stirring until desired consistancy.
6If 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.