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1
In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
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2
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
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3
Season the pork with the Cajun spices, according to your taste.
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4
Season the flour with salt and pepper.
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5
Whisk the eggs until foamy and add water.
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6
Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again.
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7
Fry the pork in batches, until crust is golden, about 3 to 4 minutes.
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8
Drain on paper towels to remove any excess oil.
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9
Serve with Smother Gravy and garnish with scallions.
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10
Mix well.
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11
Store in glass or plastic container with lid.
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12
In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme.
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13
Cook over low heat for 5 minutes, until vegetables are tender.
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14
Turn the heat up to medium and add the Cajun spices and flour.
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15
Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
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16
Pour the chicken stock into the pan while stirring constantly with a whisk.
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17
The gravy will start to thicken as it comes to a boil.
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18
Add the Worcestershire and reduce the heat to low to prevent the gravy from burning.
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19
Allow the gravy to simmer for 5 minutes.
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20
Season with salt and pepper, to taste.
