Recipes Using Pork Chunks Food

COUNTRY-FRIED PORK NUGGETS

Steps:

• Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium-sized bowl, mix together the chives, jalapenos, shallots, garlic, white wine vinegar, and mustard. Season with salt and pepper, to taste. Set aside.
• Season the pork with salt and pepper, to taste. In a medium-sized bowl, whisk the buttermilk and egg together. In a large bowl, combine the flour, paprika, cayenne, salt and pepper, to taste. Coat the pork on all sides in the buttermilk. Drain the pork from the buttermilk and add the chunks to the flour. Toss the pork in the flour insuring all of the pork is coated evenly. Shake off excess flour. Working in batches, deep-fry the nuggets until cooked through and crisp, about 3 to 4 minutes. Remove the pork from the fryer to a paper towel lined platter to drain. Transfer the pork to a serving platter and serve with jalapeno mustard.

BOURBON-GLAZED PORK BELLY CHUNKS

Steps:

• Heat oven to 160C/140C fan/gas 3. Pour 100ml of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hrs. Remove from the oven and leave to cool for at least 1 hr. You can chill the pork for up to 2 days at this stage.
• Heat oven to 200C/180C fan/gas 6. Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 2cm chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly.
• Meanwhile, tip the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky.
• Snip the chives into the sour cream, if you like, and serve alongside the pork chunks with cocktail sticks.

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.

FRIED PORK CHUNKS (MASITAS DE PUERCO FRITAS)

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).

PORK CHUNKS

Steps:

• Cut three pork chops into chunks, set aside.
• Pour a little Olive Oil in Wok or Fry pan, doesn't matter, Turn stove on Medium heat, when oil is hot put in 3 minced garlic cloves, and 1/4 onion chopped. Saute until garlic starts to turn a little brown, add Pork Chunks, Cook until Pork is done, (no pink in middle) I like my Pork well done.
• While pork is cooking, add to your taste creole seasoning, salt, pepper, Greek Rub, (I use pampered chef brand), Onion Powder, and Season Salt, all to your taste. Cook for a few more minutes, then add 1/2 cup Soy sauce, this gives the pork a nice brown color, Cook until Soy sauce is almost gone.
• Put a lid on over the pork, on low heat for about 5 minutes.
• Then it's ready to eat.
• We like to serve this with sticky rice. Either on the side, or mixed with it.