Recipe
Fried Pork Chunks Chef Style
Fried pork chunks with garlic and sour orange mojo, oven-confit and fried in lard. Keep them in the fridge and fry just before serving.
- Preparation30 min
- Cooking1 h 30 min
- Total time2 h
- Servings6 servings
- DifficultyEasy
In this case, Chef Iván presents a version of fried pork chunks based on the most rural tradition of meat preparation: the meat is first confit in the oven with its mojo and then fried little by little, according to what you are going to eat each day.
Ingredients
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Method
- Cut the meat into thick strips and then into cubes. Season with salt and pepper and set aside.
- Peel and crush the garlic in a mortar. Add a few tablespoons of hot pork lard and the juice of the sour orange, and mix well.
- Marinate the meat with this mojo.
- Preheat the oven to 180 ºC.
- Arrange all the meat on the baking tray, cover it with the marinade and add a few tablespoons of pork lard.
- Bake for one hour at 180 ºC.
- Remove the meat from the oven and separate the portion you are going to fry immediately.
- Store the rest in a bowl, add all the juices from the tray, cover it and keep it in the refrigerator for up to a week.
- Place a pot with pork lard over high heat. When hot, add the confit chunks and fry until golden.
- Remove from heat and serve hot, accompanied by caramelized onions, roasted potatoes, white rice, black beans or plantain fufú. Enjoy!
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Original video
In Spanish
