"WATER" FRIED PORK CHUNKS
I came up with this idea, to cut down on fat...as it's one of my husbands favorites
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Pork
Number Of Ingredients 7
Steps:
- marinade the pork chunks in a zip lock, refrigerate at least 8 hours
- place in a large pot, cover with enough water just above the pork, boil uncovered, the water will evaporate, as that happens after like 30 mins, there will be no more water and the pork chunks will begin to brown, at this point...lower the temp...(don't want them to burn)and drizzle with the olive oil, add salt & pepper and smashed garlic
- as soon as they brown, take out and squeeze the limes.
CARNE FRITA (FRIED PORK CHUNKS)
Make and share this Carne Frita (Fried Pork Chunks) recipe from Food.com.
Provided by Michelle Figueroa
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
MARINATED PORK CUBES
Although these are great as an appetizer with the dipping sauce (included), we like them over rice as a main dish. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Pork
Time 4h45m
Yield 80 appetizers or 4-6 main dish servings
Number Of Ingredients 16
Steps:
- In a large bowl combine first 8 ingredients (oil-bay leaf) and then season with salt and pepper. Add meat and stir to coat. Cover and refrigerate overnight or several hours (at least 4 hours), stirring occasionally.
- Remove meat from marinade using a slotted spoon. (Remember to reserve 1 tablespoon marinade for dip if making).
- Heat one tablespoon marinade in a large skillet over medium high heat. Add meat in batches and cook until meat is brown (15 minutes).
- Transfer to heated platter and serve with dip (see below) as an appetizer or serve over rice as a main dish.
- To make dip: heat one tablespoon reserved marinade in a small skillet over low heat. Stir in almonds and cook until lightly colored. Sprinkle with flour and cook, stirring constantly (1-2 minutes). Add Sherry, water and salt and simmer 2-3 minutes longer.
Nutrition Facts : Calories 49.4, Fat 3.5, SaturatedFat 0.6, Cholesterol 7.3, Sodium 9.4, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 2.8
CHICHARRONES (PORK CRACKLIN'S)
These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.
Provided by Virgilio Martinez
Time 2h10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Rub the pork belly with the salt and let sit for 1 hour.
- Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
- In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
- Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.
PORK CHUNKS
This recipe just came from my head one evening, when I was decideing what to do with 3 left over pork-chops, I know that I wanted the prok to taste spicy, and I just love onion a garlic, so here it is, enjoy, is great served with rice.
Provided by Michele
Categories Pork
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 274.1, Fat 14.3, SaturatedFat 5, Cholesterol 75, Sodium 2802.3, Carbohydrate 7.7, Fiber 0.9, Sugar 2.6, Protein 28.2
20-MINUTE PORK PAN-FRY
Comfort food at its best
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Coat the pork: Cut the pork diagonally into finger-thick slices. Tip the flour and rosemary into a large plastic food bag, add some salt and pepper and the pork, and toss until the meat is well coated.
- Start cooking: Heat 2 tablespoons of the oil in a large wide frying pan. Add the pork and fry for about 3-4 minutes until nicely browned on both sides, turning once. Remove from the pan.
- Fry the mushrooms: Heat the remaining oil in the pan, tip in the mushrooms and fry until they start to soften, about 2 minutes. Sprinkle in the garlic and return the pork to the pan with any flour left in the bag. Stir in the stock and bring to the boil. Simmer for 5 minutes or until the pork is cooked.
Nutrition Facts : Calories 288 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 30 grams protein, Sodium 0.42 milligram of sodium
FRIED PORK CHUNKS (MASITAS DE PUERCO FRITAS)
Make and share this Fried Pork Chunks (Masitas De Puerco Fritas) recipe from Food.com.
Provided by Manami
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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).
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