Fried pork chunks with tacamara, a delicious regional specialty that has transcended borders. The combination of flavors and textures makes this dish a true culinary gem, perfect for enjoying with family or friends. A real treasure of our gastronomy.
Fried pork chunks with tacamara are a very popular culinary delight in several Latin American countries.
Their unique flavor and crispy texture make them an irresistible dish for lovers of Creole food.
Once you try these chunks, you won't be able to resist making the recipe over and over again.
Fried pork chunks with tacamara
Ingredients
120 grams of Pork leg
30 grams of Garlic
300 milliliters of Sour orange juice
700 milliliters of Oil
1 pinch of Pepper
1 pinch of Salt
Yuca with mold
Preparation
Step 1 : The pork is cut into pieces and marinated with salt, pepper, crushed garlic, and sour orange juice.
Step 2 : The Creole mojo is prepared.
Step 3 : Heat the oil in a thick-bottomed pot to room temperature and add the meat.
Step 4 : Cook over low heat until the meat is tender.
Step 5 : Remove from the pot and let cool for a few minutes.
Step 6 : Then, finish cooking in a small pot with hot fat.
Step 7 : Serve the meat on a barbecue plate with the garnish on the side and the mojo on top of the meat.
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