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Pan Fried Pork Chicharrones (Central American Style)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in a large frying pan on medium high. | 2. 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. | 3. Test oil rediness by dropping a small piece of pork into oil. If it sizzles instantly, it is ready. | 4. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork 1 1/2 - 2 lbs boneless cut cubed 0.0 0.0 0.0 0.0
    cumin powder 2 -3 tablespoons - - - -
    salt - - - -
    pepper - - - -
    lemon 1 halfed - - - -
    orage juice 2 tablespoons sour - - - -
    cooking oil corn 1 1/2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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