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- fresh side pork (sliced about 1/4 inch thick)
- vegetable oil
- Salt and pepper both sides of pork slices.
- Dredge in flour.
- Fry in a small amount of oil until golden.
- Freshside is basically uncured bacon--similar topork bellybut sliced with a rind of skin. It is very delicious but not very lean.
It is also difficult to find in supermarkets. After the pork is fried, make a gravy from the drippings
and serve it over fresh hot biscuits for a real Oklahoma style treat. I was raised eating this and it is comfort food.
My mother learned to stretch an egg by stirring it into the drippings before adding the flour and milk for the gravy.
We usually have it still, for special breakfasts, if we can find the side pork.
The last place was an Asian market in Oakland, CA.
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