FRIED PORK (MASAS DE PUERCO FRITAS)
Make and share this Fried Pork (Masas de Puerco Fritas) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 4h
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork into 2 inch chunks and remove excess fat and skin from pork.
- Combine spices,garlic,onion,green pepper,and olive oil.
- Pour over pork chunks and set aside for 2 hours or over night.
- Deep fry pork until crispy on the outside and tender on the inside.
FRIED PORK CHUNKS (MASITAS DE PUERCO FRITAS)
Make and share this Fried Pork Chunks (Masitas De Puerco Fritas) recipe from Food.com.
Provided by Manami
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle the meat liberally with salt and pepper. I.
- In a mortar, crush the garlic into a paste and rub the pork with the garlic paste.
- Place the pork in a nonreactive bowl and pour over the orange juice.
- Cover and refrigerate 2 to 3 hours.
- Drain the pork cubes.
- In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.)
- When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes.
- Occasionally turn up the heat when necessary to crisp the cubes.
- As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200ºF oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy).
- Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).
PORTUGUESE PORK (PORCO FRITA á LA PORTUGUESA)
This comes from a friend of mine who lived in the Algarve region of Portugal. I once had this simple meal in a harbor-side restaurant and my friend gave me the recipe. Its been adapted a little quantity wise, to suit my taste. But friends love it.
Provided by PhilH
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours.
- Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes). Then lower heat and simmer, stirring occasionally for a further 10-15 minutes.
- During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired.
- For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
- Cooking time does not include marinading.
CARNE FRITA
This is one Filipino dish that comes from the Visayas region. This is served with hot rice. This dish gets better as it stays longer. This can also be used as sandwich filling. Very easy to prepare.
Provided by sugarprincess
Categories Steak
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice sirloin 1/8 inch thick.
- In a saucepan put in the meat, vinegar, soy sauce, garlic,laurel leaf and peppercorns. Boil the meat over low heat. Leave uncovered until the smell of vinegar dissipates, DO NOT STIR.
- Add water when needed.
- Cover and let simmer until meat is very tender.
- Season with salt.
- Slice the white onions into rings.
- In a frying pan, saute the onions till wilted. Remove from pan.
- Put in the meat, reserve the liquid it was boiled inches
- Brown the meat. Add the reserved liquid. Let it simmer till liquid has been reduced.
- Transfer meat to a platter, pour sauce over. Top with sauteed onions. Serve hot with Jasmine rice.
Nutrition Facts : Calories 416.1, Fat 30.5, SaturatedFat 9.4, Cholesterol 83.6, Sodium 1385.6, Carbohydrate 7.3, Fiber 1, Sugar 2.7, Protein 26.3
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