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Categories:Viewed: 509 - Published at: 7 years ago
Ingredients
- 1 1/2 - 2 lbs boneless pork (butt, roast or pork for carnitas (cut into 1 1/2 in cubed chunks )
- 2 -3 tablespoons cumin powder
- salt
- pepper
- 1 large lemon (halfed)
- 2 tablespoons sour orage juice (Goya Naranja agria)
- 1 1/2 cups cooking oil (corn prefferably)
Method
- Heat oil in a large frying pan on medium high.
- In a large bowl: Squeeze lemon juice over pork. Season pork with cumin, pepper and salt to taste. Pour orange juice over pork and toss. Let sit for about 30 minutes.
- Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready.
- Discard marinade and place pork (slowly, one by one) into hot pan with tongs not fork. Cover with foil/lid and fry for about 15 minute Remove foil/lid and let fry for another 5 mins uncovered. Turn pork pieces and fry evenly on other sides (about 5-7 mins more). Finally, with tongs, stir pork around (turning frequently) in the hot pan for about 2 more mins or until you see a nice dark golden caramalized color on pork. Remove from pan with tongs and drain on paper towel. Serve warm.
