CARNE FRITA (FRIED PORK CHUNKS)


They are slightly crispy on the outside and deliciously tender and juicy on the inside.

Plated with Sweet Plantains, Yellow Rice & Black Beans

CARNE FRITA (FRIED PORK CHUNKS)

They are slightly crispy on the outside and deliciously tender and juicy on the inside.

Ingredients
2 pounds pork shoulder or Pork Butt
1 packet (envelope) of Sazon with Annatto
1 teaspoon Adobo Seasoning
1 teaspoon oregano
4-6 garlic cloves
3 tablespoons of vegetable oil
1/3 cup of vinegar
vegetable oil for frying

Directions
Begin by peeling 4-6 garlic cloves and add to a blender with oregano and 3 tablespoons of vegetable oil. Set aside
Rinse pork and cut up pork into 1 1/2 inch chunks. (You Keep the fat on pork as this makes the pork tastier and juicer or trim it if you are wanting healthier) ❀️
Season with adobo, sazon, garlic and oregano puree and vinegar. Mix pieces with your hands or a spoon.
Marinate covered for 30 minutes in the refrigerator or overnight (especially if using pork shoulder).
Heat a large pan over medium high heat with about 2 inches of oil. Wait to oil is hot, about 5 minutes.
Carefully add a few pork pieces at a time to the pan being careful not to drop pieces in oil too quickly causing oil to splatter.
Cook the pork chunks on one side for 5-7 minutes and then flip over with a fork.
Cook again for another 5-7 minutes.
Continue cooking on both sides till golden brown, remove from oil using slotted spoon and place on paper towel to absorb grease.
Enjoy

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