Recipes with pork shoulder with some fat

4 recipes that use pork shoulder with some fat, with photos, step-by-step instructions and cook times. The quickest, Zorza con patatas, takes 55 minutes. It is most often cooked with garlic, cumin and bay leaves.

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Fritada

Fritada is weekend food all over the Sierra, from roadside stops in Sangolquí to family lunches in Ibarra: chunks of pork shoulder simmered in water with garlic, cumin and orange juice in a wide pan until the water boils away and the meat fries in its own rendered fat, turning sticky and deep golden. It is served with mote, fried ripe plantain, potato cakes and a sharp onion curtido. The usual mistake is using a lean cut and stirring constantly; shoulder with some fat, and patience while it browns, give crisp edges and juicy centres. The pork is cooked well past 71 °C by the time it browns. Chef's tip: use a wide, heavy pan so the liquid evaporates evenly and every piece touches the bottom.

95 minAndean Meat

by KrazyBadal 0 views

Chicharrón cochabambino

Cochabamba's Sunday chicharrón is pork, cooked the slow way: big chunks of pork rib and shoulder simmered in chicha, the valley's fermented corn drink, with garlic and cumin until the liquid evaporates and the meat fries golden in its own fat. It is eaten with mote (big white corn), boiled potatoes and llajwa. Chicha contains alcohol, and some remains after cooking, so this dish is for adults; for an alcohol-free version use unsweetened apple juice with a splash of cider vinegar. The common mistake is rushing the last stage over a high heat, which burns the outside before the inside is tender. Chef's tip: once the liquid has gone, turn the pieces only every few minutes so a real crust can form.

150 minAndean Meat

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Zorza con patatas

Zorza is the seasoned pork mixture for chorizo before it goes into casings, and in Galicia it was eaten fresh in the days after the winter pig slaughter, fried in a pan with potatoes. This contains pork. Today taverns in Lugo and Ourense serve it with chips and fried eggs, and it is easy to make at home with pork shoulder and lots of paprika. The meat marinates in the fridge, covered, for at least 12 hours. A common mistake is frying it over a fierce heat, which burns the paprika; keep it moderate and stir. Chef's tip: chop the pork by hand into small pieces rather than mincing it finely, for a juicier, more rustic texture.

55 min

Spanish Meat

by KrazyBadal 0 views

Jadoh

Walk through Police Bazaar in Shillong in the morning and you will find small jadoh stalls serving bright yellow rice cooked with pork, ginger and plenty of local Lakadong turmeric. For Khasi families it is breakfast, lunch and festival food all at once, usually eaten with a pork side such as doh khlieh and a sharp chutney. Village versions add pork blood or offal; this home version keeps to pork shoulder. Chef's tip: let the rice rest, covered, for ten minutes after cooking; the grains firm up and stop being sticky.

65 min

Indian Rice & Grains

by KrazyBadal 0 views

Fritada

Chicharrón cochabambino

Zorza con patatas

Jadoh

Goes well with pork shoulder with some fat