Smith recommends a thin, mealy texture, but feel free to experiment with leaving larger chunks. In a large skillet over medium-high heat, heat the oil.
Remove pork form marinade, dredge, or coat the pork with a thin layer of flour.
Dip pork in marinade again and coat with the crushed saltine cracker.
Fry in the large skillet for about 3-4 minutes on each side, or until golden brown. Serve hot on sandwich bread or buns.