Friedporkmasasdepuercofritas Recipes

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

FRIED PORK (MASAS DE PUERCO FRITAS)

Steps:

• Cut pork into 2 inch chunks and remove excess fat and skin from pork.
• Combine spices,garlic,onion,green pepper,and olive oil.
• Pour over pork chunks and set aside for 2 hours or over night.
• Deep fry pork until crispy on the outside and tender on the inside.

PAN FRIED PORK CHOPS

Steps:

• Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes.
• For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste.
• For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
• Serve the pork chops with some collard greens and cornbread.

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).

PERFECT FRIED PORK CHOPS RECIPE

Steps:

• Rinse pork chops and pat dry with paper towels, making sure to remove all excess moisture.
• In a medium bowl, combine flour, seasoned salt, black pepper, steak seasoning, and salt to taste.
• Dip each side of the pork chops into the seasoning mixture, then set aside on a plate.
• Heat canola oil over medium-high heat in a large skillet and once it is hot (between 325-375 degrees F), add butter to the skillet.
• When the butter is melted, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side.
• Dispose of the excess oil.
• Remove fried pork chop to a plate and repeat with remaining porch chops.
• Store them in an airtight container to eat them as leftovers on busy weeknights.

FRIED PORK CHOP

Steps:

• Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.
• When the oil is nice and hot, shake off excess flour from pork chops, and fry in the hot oil. Cook on each side for about 4 to 5 minutes, or until golden on the outside, and juices run clear.

BBQ PULLED PORK FRIES RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
• Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
• Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
• Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
• Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
• In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
• Serve with sour cream.
• Enjoy!