I first encountered Carne Frita at a bustling local eatery during a backpacking trip in Puerto Rico. The tantalizing aroma filled the air, kindling my curiosity, and my taste buds were instantly enamored with its delicious depth of flavor. This unforgettable culinary experience motivated me to recreate the magic in my kitchen, demystifying the charm of Latin American cuisine.
It’s a perfect dish for a family dinner, a casual get-together amongst friends, or just an adventurous Sunday indulgence!
What is the history of carne frita?
The history of Carne Frita is deeply intertwined with the rich culinary heritage of the Dominican Republic. This dish, translating to “fried pork,” reflects the influence of both indigenous and Spanish culinary traditions.
This dish can be traced back to the Taino people, the indigenous inhabitants of the island. The Tainos had a profound impact on Dominican cuisine, introducing ingredients such as cassava, sweet potatoes, and various fruits. The method of frying meat might have evolved as a practical way to preserve and cook meats in a tropical climate.
With the arrival of the Spanish in the 15th century, Dominican cuisine underwent a significant transformation. The Spanish brought new ingredients like garlic, onions, and various spices, which became integral to the local culinary landscape. The fusion of indigenous and Spanish culinary elements laid the foundation for dishes like Carne Frita.
The preparation involves marinating meat—often pork or beef—in a flavorful blend of garlic, citrus juices, and spices. This marinade imparts a robust taste and serves as a nod to the Spanish influence on Dominican cooking. The marinated meat is then fried to perfection, creating a dish that is crispy on the outside and juicy on the inside.
The dish has become a staple in Dominican households, often served with traditional sides like Moro de Guandules (Rice with Pigeon Peas) and Tostones (Fried Green Plantains). The dish’s popularity extends beyond the borders of the Dominican Republic, finding its way onto menus in various Caribbean and Latin American cuisines.
How to make Carne Frita
Carne Frita is a dish made with pork shoulder, onions, peppers, and spices. It’s usually served with fried plantains or French fries.
It’s a popular street food in Venezuela and Colombia but is also found on many Latin American restaurant menus.
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- Six cloves garlic, minced
- One medium onion, finely chopped
- One green bell pepper, seeded and finely chopped
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup white vinegar
- 2 tbsp vegetable oil for frying
- 1 tsp lime or lemon zest (optional, for garnish)
- Lime or lemon wedges for serving
Instructions
- Marinate the meat: In a large mixing bowl, combine the cubed pork, minced garlic, chopped onion, chopped green bell pepper, dried oregano, ground cumin, salt, black pepper, and white vinegar. Mix well, ensuring that the meat is evenly coated with the marinade. Cover and refrigerate for at least 2 hours to let the flavors meld.
- Drain the meat: When you’re ready to cook, remove the marinated meat from the refrigerator and drain off any excess liquid. Retain the drained marinade for later use.
- Fry the meat: Heat the vegetable oil over medium-high heat in a large non-stick skillet or frying pan. Add the marinated pork in batches, avoiding overcrowding the pan, and fry for 3-4 minutes on each side until the meat is browned and slightly crispy. Remove the browned meat and set aside on a plate lined with paper towels to absorb excess oil. Continue frying until all the pork is cooked.
- Simmer the sauce: Lower the heat to medium in the same skillet and add the reserved marinade. Bring the mixture to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish the dish: Return the browned pork to the skillet, and toss the meat gently in the sauce to coat evenly. Cook for an additional 3-4 minutes to ensure that the flavors meld.
- Garnish and serve: Remove the skillet from heat, sprinkle lime or lemon zest (if desired) over the Carne Frita, and serve with lime or lemon wedges on the side. This dish pairs perfectly with rice, beans, or fried plantains.
Tips for Perfect Carne Frita
- Quality meat matters: Choose a well-marbled cut like pork shoulder or beef chuck for the juiciest and most tender results.
- Marinate wisely: Spices and vinegar are key components of the Carne Frita marinade. Make sure to marinate the meat for at least 2 hours, or even better, overnight. This helps tenderize the meat and intensify the flavors.
- Fry in batches: You may be tempted to fry all the meat at once. Resist this urge, as overcrowding the pan can lead to uneven browning and a soggy, less-appetizing outcome.
- Adjust heat: Be cautious with your skillet’s heat settings. Medium-high heat for frying the meat, followed by medium heat for simmering the sauce, is the perfect balance to prevent burning while ensuring a flavorful and well-cooked result.
What to serve with
- Moro de Guandules (Rice with Pigeon Peas): A classic Dominican dish made with rice and pigeon peas cooked in a flavorful broth. The combination of fluffy rice and tender peas complements the savory taste of Carne Frita.
- Tostones (Fried Green Plantains): Crispy on the outside and tender on the inside, tostones provide a delightful contrast to the juicy Carne Frita. Serve them with a side of garlic dipping sauce for an extra kick.
- Ensalada Verde (Green Salad): A refreshing green salad with lettuce, tomatoes, cucumbers, and avocados can balance the richness of the fried meat. Consider dressing it with a light vinaigrette or lime-based dressing.
- Aguacate (Avocado Slices): Creamy avocado slices add a luxurious touch to the meal. The mild, buttery flavor of avocado complements the bold taste of Carne Frita.
- Salsa de Tomate (Tomato Salsa): Prepare a zesty tomato salsa with onions, cilantro, lime juice, and a hint of chili. This adds a burst of freshness and acidity, cutting through the richness of the fried meat.
- Yuca al Mojo (Yuca with Garlic Sauce): Boiled yuca served with a garlicky mojo sauce is a starchy side that can add depth to the meal. The soft yuca contrasts well with the crispy Carne Frita.
- Tres Leches Cake: For dessert, indulge your guests with a sweet treat like Tres Leches Cake. Its moist texture and sweet flavor provide a satisfying end to the meal.
- Mojito or Passion Fruit Juice: Refreshing beverages like a classic mojito or a tropical passion fruit juice can complement the bold flavors of the Dominican cuisine.
FAQ
How long does it take to deep fry pork shoulder?
You can fry pork shoulder for about 8 minutes.
The exact time depends on the thickness of your pork shoulder, but 8 minutes is a good starting point.
Final Thoughts
Carne Frita means “fried pork” in Spanish, but this is a Cuban recipe. The ingredients are simple, but the result is delicious. It can be served as a sandwich or with side dishes such as rice or beans.
More Meat Recipes:
Ingredients
- 2 lbs pork shoulder, cut into 1-inch cubes
- Six cloves garlic, minced
- One medium onion, finely chopped
- One green bell pepper, seeded and finely chopped
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup white vinegar
- 2 tbsp vegetable oil for frying
- 1 tsp lime or lemon zest (optional, for garnish)
- Lime or lemon wedges for serving
Instructions
- Marinate the meat: In a large mixing bowl, combine the cubed pork, minced garlic, chopped onion, chopped green bell pepper, dried oregano, ground cumin, salt, black pepper, and white vinegar. Mix well, ensuring that the meat is evenly coated with the marinade. Cover and refrigerate for at least 2 hours to let the flavors meld.
- Drain the meat: When you're ready to cook, remove the marinated meat from the refrigerator and drain off any excess liquid. Retain the drained marinade for later use.
- Fry the meat: Heat the vegetable oil over medium-high heat in a large non-stick skillet or frying pan. Add the marinated pork in batches, avoiding overcrowding the pan, and fry for 3-4 minutes on each side until the meat is browned and slightly crispy. Remove the browned meat and set aside on a plate lined with paper towels to absorb excess oil. Continue frying until all the pork is cooked.
- Simmer the sauce: Lower the heat to medium in the same skillet and add the reserved marinade. Bring the mixture to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- Finish the dish: Return the browned pork to the skillet, and toss the meat gently in the sauce to coat evenly. Cook for an additional 3-4 minutes to ensure that the flavors meld.
- Garnish and serve: Remove the skillet from heat, sprinkle lime or lemon zest (if desired) over the Carne Frita, and serve with lime or lemon wedges on the side. This dish pairs perfectly with rice, beans, or fried plantains.
