Fried Pork & Potatoes

A comfort food dinner you don't want to miss 🤤

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Chefclub

Team

Chefclub



Total time: 1 hour

Prep time: 15 minutes, Cook time: 45 minutes

Ingredients for 5 people

8 large potatoes

olive oil

salt & pepper

6 plantains

sunflower oil

4 cloves garlic

2 tbsp of chopped parsley

3 tbsp of chefclub barbecue seasoning

1 lb of pork tenderloin

1/2 cup of pastor sauce

1 tsp of chili powder

5 slices of mozzarella

1/2 cup of pico de gallo

1/4 cup of crumbled cotija

3 avocados

2 limes


Tools

Foil

Crinkle cutter

Toothpicks


Step 1/4

Wrap 5 potatoes in foil with olive oil, salt, and pepper and bake for 40 minutes at 425 °F.

Step 2/4

Cut the 3 remaining potatoes and plantains into thin fry slices using a crinkle cutter and fry in the hot sunflower oil until golden brown. Toss with 3 cloves minced garlic, parsley, and 2 tbsp barbecue seasoning and place on a baking sheet.

Step 3/4

Slice the pork into cubes, placing a toothpick in each cube and pierce the surface of each baked potato with the pork cubes. In a bowl mix the Pastor sauce, 1 clove minced garlic, chili powder, and 1 tbsp barbecue seasoning and dip top half of the pork cube baked potatoes into the sauce. Fry them in the hot oil for 4 minutes each. Then place the potatoes on top of the plantain and banana fries, garnish with 3 mozzarella strips per potato and bake for 5 minutes at 350 °F.

Step 4/4

Sprinkle with pico de gallo, crumbled cotija, diced avocado, and lime wedges. Serve and enjoy!

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