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author | Luke Smith <luke@lukesmith.xyz> | 2021-03-23 17:54:02 -0400 |
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committer | GitHub <noreply@github.com> | 2021-03-23 17:54:02 -0400 |
commit | be421da9af2b53151e2db56d8db1559d0f515db3 (patch) | |
tree | c14d9a972e6fb06f82b5d8e998058c5c8f4c8ac1 /src/chicharrones.md | |
parent | 016eaa602d5728e23e1e0098a67134621dbf5b42 (diff) | |
parent | d5e5efd3678213aa5b6ea8ad6f410db865813dc6 (diff) |
Merge branch 'master' into header-link
Diffstat (limited to 'src/chicharrones.md')
-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 0000000..13330e2 --- /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 + + + |