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This crispy and classic Puerto Rican Carne Frita dish is made with pork belly fried in vegetable oil and served with beans and tostones. This recipe can be prepared in under 50 minutes (including marinating time), making it a good choice for busy nights.
Per Serving: 300 calories, fat: 20g, carbohydrates: Negligible, protein: 25g
Pork belly is the primary ingredient in Carne frita and has some extraordinary benefits, as discussed below.
Like miracle stew pork belly also a good source of protein, essential for muscle growth and repair.
Pork belly contains B vitamins, including B12, necessary for nerve function and red blood cell production.
The pork belly gives us iron, which is essential for oxygen transport in the blood
Place pork belly pieces in a large mixing bowl and add minced garlic, lime juice, olive oil, cumin, oregano, paprika, salt, and black pepper.
Mix everything to ensure the pork belly is well coated with marinade.
Cover the bowl with wrap and refrigerate it for at least 1 hour (You can increase this time for deep flavor)
Coat the Pork
After marinating the pork belly, remove it from the refrigerator and let any excess liquid drain.
Coat each pork belly piece in the flour mixture lightly, shaking off any excess.
Heat a large skillet over medium-high heat and add enough vegetable oil to cover half of the pork pieces (about 1 inch deep). When the oil reaches 350°F (175°C), add a few pieces of pork, avoiding overcrowding. Fry them for 3-5 minutes per side until golden brown and crispy, ensuring the internal temperature reaches 145°F (63°C).
Place the cooked pork belly on a plate lined with paper towels to drain excess oil.
Carne Frita is tasty but high in fat and sodium. Enjoy it in moderation as part of a balanced diet.
While pork belly is the traditional cut, you could use pork shoulder or pork chops. However, the texture and flavor will be different.
Leftover Carne Frita can be kept in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer.
Serve your Carne Frita with lime wedges for added freshness. I usually recommend pairing it with fluffy white rice, tostones, or garlicky mojo sauce for dipping.
For an extra crispy texture, fry the pork pieces a second time for 1-2 minutes.
What a great experience
Taste buds overloaded
I approached your content through Pinterest and tried this recipe, which amazed me.
What a great pleasure
