Cooking temperature should be at 345⁰F to 350⁰F.
Beat together wet batter ingredients so that egg is blended well.
Mix dry mix ingredients together.
Dredge enough pork through you wet batter to comfortably fill your pot.
Shake off the bulk of the wet batter then dredge the pork in the dry mix. Once nicely coated, drop piece by piece into the heated oil.
You can prepare the next batch by dropping into the wet batter, but do not move into dry mix until fryer is free.
When pork is golden brown, remove and place on cookie sheet covered with paper towel to absorb excess oil.
Note: When deep frying pork, it is important that you not overload your fryer. These cook really quickly. You want to avoid shaking your basket or stirring your oil. Pork should be a golden brown.