Pan Fried Pork Chicharrones (Central American Style)
photo by Chef Sarita in Aust
- Ready In:
- 1 1⁄2 - 2 lbs boneless pork (butt, roast or pork for carnitas (cut into 1 1/2 in cubed chunks )
- 2 -3 tablespoons cumin powder
- 1 large lemon (halfed)
- 2 tablespoons sour orage juice (Goya Naranja agria)
- 1 1⁄2 cups cooking oil (corn prefferably)
- Heat oil in a large frying pan on medium high.
- In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
- Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
- Discard marinade and place pork (slowly, one by one) into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more). Finally, with tongs, stir pork around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.
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RECIPE SUBMITTED BY
I was born in Honduras, Central America. I came to the states when I was about 2 yrs old and now currently have a full time job in the medical field. I have a family of 100+ relatives also living in Austin and we all share a passion for good food. I am known for the foods that I prepare for my dinner parties and special occassion gatherings. Weekends at my house are packed with family and friends because we usually have the grill going. I also have a knack for baking. I have been told by several people that I should open my own bakery or restaurant...which I am seriously considering in the near future. I absolutley love to cook and this is why Zaar is a heaven sent! I like to take other peoples feeings into consideration when rating recipes so my rating system reflects that. I do not rate below a 3 just for the simple fact that everyones taste is different and what might taste magnificant to some, might not be too great for others. I always give everything a second try unless I absolutley hate it (then I take a second look at the recipe and find out what attracted me to this recipe and how can I alter it a bit to my taste). I usually spend my free time brainbstorming recipes and creating them with my beautiful daughters (pictured above)!