Carne Frita Food

CARNE FRITA (FRIED PORK CHUNKS)

Steps:

• Rinse meat add vinegar, garlic, adobo, oregano, and olive oil. Let marinate 2 hours or overnight.
• Deep fry at 350 degrees in medium sized batches till done , about 10 -12 minutes. Drain and serve.

MOFONGO

Steps:

• Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash the garlic with the olive oil in a mortar and pestle. Combine garlic mixture with the pork rinds in a large bowl; set aside.
• Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat. Mash the coated plantains with the mortar and pestle until smooth. Season with salt. Roll the plantain mixture into two large balls or several small balls before serving.

CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)

Steps:

• Preheat oven to 300ºF.
• Mix all ingredients well by hand except for breading ingredients.
• Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
• Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
• First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
• Roll each log separately and wrap in foil making sure the seams are well sealed.
• Place on an ungreased baking sheet.
• Bake for an hour.
• Remove from oven DO NOT open foil.
• Allow to cool until it reaches room temperature.
• Refrigerate for 8 hours or overnight.
• Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
• As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.

CARNE FRITA

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.