Puerto Rican Pork Chops Food

PUERTO RICAN FRIED PORK CHOPS (CHULETAS FRITAS)

Steps:

• Mash garlic and oregano in a mortar and pestle.
• Add 2 tablespoons of oil to garlic and oregano. Stir ingredients together. Note: If you do not have a mortar and pestle you can add ingredients to a small food chopper to blend together or finely mince garlic with a knife.
• Rinse pork chops and lay them on a cutting board or plate. Top all pork chops with a teaspoon of the garlic and oregano mix.
• With your fingers or using a spoon, spread garlic all over the surface of pork chops. Repeat process on the other side of pork chops.
• Now, sprinkle all pork chops with adobo on both sides. Followed with paprika on both sides. Set chops aside.
• In a large skillet, over medium high heat, add about a ¼-⅓ cup of oil.
• When oil has heated through, carefully add 2 or 3 pork chops.Do not overcrowd pan.
• Depending on how thick your pork chops are, cook on one side for about 5-7 minutes.
• Using a fork, flip over to other side and cook for an additional 5-7 minutes.Pork chops should be done.

PUERTO RICAN STYLE PERNIL (ROAST PORK)

Steps:

• In a bowl mix garlic, salt and oregano.
• With a sharp knife make deep cuts in to the pork only on meat side,and stuff the garlic mixture into the slits.
• The more cuts the better the flavor.
• Sprinkle the other seasoning the Adobo and the Sazon all over the outside.
• Then rub the seasonings in making sure the entire surface is covered.
• Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack.
• Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time.
• Pork should be well done and tender.
• Make sure all juices run clear before removing from oven.

PERNIL (PUERTO RICAN PORK SHOULDER)

Steps:

• Wash the pork shoulder.
• With a sharp knife, make 1 inch deep cuts into the pork.
• With mortar and pestle crush garlic, oregano and black pepper together. Add olive oil, vinegar and salt. Mix well.
• Spoon some of the garlic mixture inside the small cuts around the pork, and spread remaining mixture all over the pork.
• Place pork in an aluminum turkey pan (skin side up); cover with aluminum foil tightly. Refrigerate at least 8 hours. (I have marinated this for as long as two days.).
• Bake in pre-heated 325 degree Fahrenheit oven for about 5 to 6 hours.
• Remove aluminum foil and bake at 375 degrees Fahrenheit for another hour or until skin is crisp. Closely watch this so you don't burn the skin (chicharrone).
• Pork should be well-done and tender.