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Carne Frita con Cebollas
Crispy, savory chunks of seasoned pork fried to perfection and tossed with sweet, slightly caramelized onions. This dish is a beloved classic, often served as an appetizer or a main course with traditional sides.
🧂 Ainekset
- 1.5 lbs Pork shoulder or country-style ribs(cut into 1-inch cubes)
- 1 tsp Adobo seasoning
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tsp Turmeric
- 1 packet Sazón seasoning (optional)(for color and flavor)
- 1 cup Vegetable oil or avocado oil(for frying)
- 1 large Yellow onion(thinly sliced)
- 0.5 tsp Salt(or to taste)
👨🍳 Ohjeet
- 1
In a bowl, combine the pork cubes with adobo seasoning, paprika, oregano, turmeric, and optional sazón. Mix well to ensure the pork is evenly coated.
- 2
Heat about 1 inch of oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
💡 Ammattilaisvinkit: Ensure the oil is hot enough to achieve a crispy exterior quickly. - 3
Carefully add the seasoned pork to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 10-15 minutes, turning occasionally, until golden brown and crispy on all sides.
💡 Ammattilaisvinkit: Frying in batches ensures the pork fries rather than steams, resulting in a crispier texture. - 4
Remove the fried pork with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
- 5
Add the thinly sliced onions to the reserved pork fat in the skillet. Sauté over medium heat until softened and lightly golden brown, about 5-7 minutes.
- 6
Return the fried pork to the skillet with the onions. Toss to combine and heat through for about 2 minutes.
- 7
Taste and adjust seasoning with salt if needed. Serve hot.
💡 Ammattilaisvinkit
- ✓Use pork shoulder or pork butt for the best flavor and texture, as they have enough fat to stay moist during frying.
- ✓Ensure the oil is hot before adding the pork to get a good crisp.
- ✓Don't overcrowd the pan when frying; work in batches.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a splash of vinegar or lime juice to the pork before frying for a tangy note.
- Serve with a side of garlic mojo sauce for dipping.