For some reason, we had never cooked or eaten fried pork chunks. Why? Why is that? It sounds delicious, doesn’t it? We’ll it is and here is the recipe!
1/4 cup thinly sliced carrots, onions and radishes.
1/2 tsp Coarse Kosher salt
1 tsp sweetner (we used Monk fruit sugar)
Juice of a lime
Splash of Apple Cider Vinegar
Dry marinade for the pork
1 packet of Sazon
Adobo
Cumin
Garlic powder
Ancho Chili powder
Cayenne Chili powder
A splash of vegetable oil
A splash of Apple Cider Vinegar
Garlic Sauce
3-5 garlic cloves
1/4 cup avocado oil
I cut up county style pork from Aldi for this. One package gave me enough for the four of us with no left over. I suggest a second pack if you‘d like to have something for lunch the next day.
Season the pork with the spices, add the splashes of oil and vinegar and refrigerate over night. I used a covered bowl but a plastic bag work great as well.
Dress your veggies before you make this if you like crunch. If they sit for a while they‘ll lose their crunch but still be delicious.
Wash and dry your lettuce leaves and get ready to fry your Carne Frita.
My oil was set to 315 and the chunks fried up in about 5-7 minutes. You don‘t want to fry these for too long. We’re going for deliciously brown outside and juicy and flavorful inside.
Drain the chunks on a wire rack and assemble!
We happened to have some Chimichurri laying around. If you have some try it out. If not I would definitely recommend adding cilantro to this. It was delicious!
These are also very good with cilantro lime rice and with rice and peas. Yum!!
Also here is a video of the process and taste test.
https://youtu.be/qWdeT_bcSUg
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