Carne Frita y Cebollas (Fried Pork Chunks and Onions)
Chef Reina Gascon-Lopez
- 1 48oz bottle canola or vegetable oil, for deep frying
- 1 lb pork stew meat, cut into even sized chunks
- 1 tsp kosher salt
- 3 tbsp Spice Tribe Smoky Sazón Spice Blend
- 2 small yellow onions, thinly sliced into rings
- In a large mixing bowl, season the pork chunks with kosher salt and Spice Tribe Smoky Sazón Spice Blend and set aside.
- Next, in a large dutch oven or pot, add enough oil that it will cover the meat to deep fry in about two or three batches. Heat the oil over medium heat. To test if the oil is ready, use the end of a wooden spoon and stick it in the center of the pot. If bubbles form around the spoon handle, the oil is hot enough for frying.
- Depending on the size of the pot, fry the meat in small batches for about 10-12 minutes or until they’re crispy and golden brown. I prefer to fry the meat in small batches to avoid overcrowding the pot along with allowing enough surface area to fry in the oil. You want crispy pieces of meat, not soggy ones.
- Set aside the fried pork chunks on a paper towel lined plate to soak up any excess oil. Once the meat is all cooked, add the sliced onions to the same oil and fry them until they get crispy edges and begin to get translucent, about 4-5 minutes. To serve, toss together the cooked pork and fried onions until well-combined. Serve the carne frita with slices of avocado, boiled yuca, or your favorite rice dish. Enjoy!