diff options
Diffstat (limited to 'src')
| -rw-r--r-- | src/chicharrones.md | 34 |
1 files changed, 34 insertions, 0 deletions
diff --git a/src/chicharrones.md b/src/chicharrones.md new file mode 100644 index 000000000..13330e29a --- /dev/null +++ b/src/chicharrones.md @@ -0,0 +1,34 @@ +# Chicharrones + +## Ingredients +- Pork Butt with fat +- Adobo Goya all purpose +- Cumin +- Goya Naranja juice +- Corn oil (preferred) + +## Directions + +1. Cut pork butt to around bite sized pieces with fat attached for frying and flavor. +2. Add Adobo Goya and spread evenly throughout the pork +3. Add Black pepper 1 ml +4. Add Cumin 1 ml +5. Add Salt 5 ml +6. Add Goya Naranja 15 ml +7. Rub all of it to spread the spices along the meat +8. Have a colander to put the Chicharonnes in after having fried it and have another pot on the bottom that has some paper inside for oil +9. Put it in deep dish skillet around Medium (3-4) heat cover with lid for around 30-35 mins till you see it's cooked, turning to make sure everything is cooking evenly +10. After it dries up at around 30-35 mins put the temperature to High (6-7) without the lid +11. Put some oil to make sure it doesn't stick too much +12. Use spoon to spin/stir and fry until a golden brown +13. Take out the Chicharonnes and put into the colander. You may keep some of the fried bits that come off to eat as well. + + +## Contribution + +- Abuela's Cooking + +;tags: mexican pork + + + |