It is a simple and typical Venezuelan and Latin American food. It consist of pork with some fat, chopped, salted (before or after cooking), boiled in water, and then fried in its own fat until golden brown. The most popular companion in our country is the cachapa. It is also served with arepas, fried yucca, or tostones. It can also be placed for snacks or as an aperitif. it is seen served as part of a complete meal with rice and a fresh salad.
Ingredients
1 kg of Pork Meat with little fat and cut into chunks | |
2 Lemons | |
2 cups Water | |
2 cloves Garlic, mashed | |
Salt | |
Pepper | |
Oregano |
Utensils
Knife |
Cutting board |
Cauldron |
Preparation
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In a bowl placed the pig meat and massaged with lemon juice to clean the previously extracted to clean the piece. Then, proceed to rinse with tap water.
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Once washed proceed to cut the pork into pieces of about 4 to 5 cm. Season with salt, pepper, oregano to taste, and two cloves of garlic. You can also use garlic powder and let it marinate for about 30 minutes.
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In a large cauldron, pour enough water to boil. Placed over the stove at medium high heat. Add the pieces of pork and cook, stirring occasionally, until the water dries and begins to get rid of fat. It is now when the pig starts to fry in its own fat. Keep cooking, stirring to ensure even cooking and prevent burning, for about 20 minutes or until golden brown.
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Once ready, remove the pieces of pig from the cauldron and place them in a dish with some absorbent paper to absorb excess oil.