The Best Crispy Pork Chunks Recipe

Hi I’m back! I think it’s important to put your mental health first, take some time off to decompress, recharge and regroup but it’s never okay to stay STUCK!!

I typically get re-inspired by the foods that bring me comfort. The kinds of food that I grew up eating.

I like to experiment with them and see how I could elevate and make them more me! I remember getting “Masitas de Puerco” from every Cuban restaurant that I went to. The crispy outer layer and the super soft tender inside make it very hard to stop going back for more.

Over the weekend I tried something similar and decided to put my twist to it! I made a sweet Plantain salsa which really balances the saltiness of the pork with a more sweet and sour touch.

Make this for your next summer gathering and see how this easily becomes the summer go to!

Ingredients:

• 1 lb pork chunks

• 1/2 cup vegetable oil

• 4 cups water

• 1/2 cup bone broth

• 1/2 white onion

• 2 garlic cloves

• 1 bunch cilantro

• 1/2 tablespoon kosher salt

• 1/4 ground cumin

Salsa:

• 1/2 ripe sweet plantain

• 1 cup olive oil

• 1/2 lemon rind (thin chopped)

• 1/4 cups red wine vinegar

• 1/4 red onion (sliced thin)

• 1/2 jalapeño (sliced thin)

• 1/4 garlic (minced finely)

• 1/2 cup chopped cilantro

• 1/4 cup chopped chives

• 1/4 cup chopped dill

• 1 tablespoon kosher salt

• Pinch of sugar

• 1/4 teaspoon chili flakes

Method:

1. For the pork chunks place all the ingredients into a deep pot and bring to a boil.

2. Once boiling, reduce heat to a medium simmer and cook for about 40 minutes or until pork chunks are tender.

3. When the pork chunks are tender, strain the liquid and discard the vegetables.

4. In a sauté pan heat the vegetable oil to a high heat and place the pork chunks creating an even layer making sure to not over crowd the pan.

5. Cook until the pork is crispy and browned on all sides.

6. Place on a paper towel to strain any excess oil. Finish with Kosher salt.

For the Salsa:

1. Pre heat the oven to 375°F.

2. In a baking pan place the sweet plantain with the skin on into the oven for 15 mins.

3. Once partially cooked set to the side and let cool.

4. In a separate bowl, rough chop all the herbs, thin slice the onion, jalapeño and remaining ingredients. Combine.

5. Lastly peel the sweet plantain and cut into bite size pieces. In a sauté pan, place oil and brown the plantain on all sides.

6. Add to the salsa and adjust season if needed.

7. Place over the pork chunks and enjoy!