5.0 – 1 reviews • Deep-Frying
| Level: |
Intermediate |
| Total: |
1 hr 15 min |
| Active: |
40 min |
| Yield: |
6 servings |
Ingredients
- One 5-pound pork shoulder, cut into 2- to 3-inch cubes
- 1 cup sour orange juice
- 1 cup white vinegar
- 3 tablespoons salt
- 2 to 3 limes, halved
- 6 cloves garlic
- 2 scallions, chopped
- 2 Scotch bonnet peppers, chopped
- 1 red onion, chopped
- 1 yellow onion, chopped
- 1 bunch fresh flat-leaf parsley leaves and stems, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 bunch fresh thyme leaves and stems, chopped
- Vegetable oil, for frying
Instructions
- Clean the pork shoulder: Place it in a large bowl and add the sour orange juice, vinegar and salt. Rub each piece of meat with the cut side of the limes and orange juice mixture, then let soak for 5 minutes. Rinse with cold water and set aside.
- Add the garlic, scallions, Scotch bonnet peppers, red onions, yellow onions, parsley, green bell peppers, red bell peppers and thyme in a food processor until blended into a paste. Season the meat with the paste and let marinate for 10 minutes.
- In a stock pot, add the meat and 3 cups water. Cover and boil for 35 minutes. Drain all the water.
- In a deep frying pan, add enough vegetable oil to cover the meat and heat to 350 degrees F. Once the oil is heated, add the pork and fry until brown and crispy, 5 to 7 minutes.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1537 |
| Total Fat |
141 g |
| Saturated Fat |
24 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
3 g |
| Sugar |
7 g |
| Protein |
51 g |
| Cholesterol |
201 mg |
| Sodium |
1581 mg |
