Wella's Carne Frita Recipe

Marinate

Pat pork cubes dry. In a large bowl combine orange juice, lime juice, minced garlic, cumin, oregano, kosher salt, black pepper and bay leaf (if using). Add pork, toss to coat, cover and refrigerate for at least 2 hours or up to overnight to tenderize and flavor.

Braise

Remove pork from fridge 30 minutes before cooking. Transfer marinated pork and marinade to a large, heavy skillet or Dutch oven. Add ¼ cup of the vegetable oil. Bring to a gentle simmer over medium heat, then reduce to low, cover and braise until pork is very tender, about 60–75 minutes. Stir occasionally and adjust liquid level with a splash of water if it reduces too quickly.

Crisp

Once pork is tender, remove lid and increase heat to medium-high. Allow remaining liquid to reduce until meat begins to fry in rendered fat, about 8–12 minutes. If the pan becomes dry and meat is not crisping, add up to ¼ cup additional oil. Fry, turning occasionally, until edges are golden brown and slightly crisped, about 6–10 minutes. Transfer pork to a plate lined with paper towels to rest briefly.

While pork braises, combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, 2 tablespoons lime juice, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a bowl. Taste and adjust salt, pepper or lime. Refrigerate until ready to serve to let flavors meld (at least 15 minutes).

Peel plantains: cut off both ends, make a shallow lengthwise slit through the peel and remove. Slice each plantain into 1½-inch pieces.

Heat 1 to 1½ cups vegetable oil in a heavy skillet over medium-high until it reaches 350°F (175°C) or is shimmering. Fry plantain pieces in batches until just golden and softened, about 2–3 minutes per side. Remove to paper towels.

Using the bottom of a sturdy cup, small saucepan or a tostonera, press each fried plantain piece to flatten to about ¼-inch thickness. Sprinkle both sides lightly with the 1 tsp salt.

Return flattened plantains to the hot oil and fry again until golden-brown and crisp, about 1–2 minutes per side. Drain on paper towels and keep warm. If making ahead, keep in a single layer in a low oven (200°F / 95°C) for up to 20 minutes to maintain crispness.

Whisk together mayonnaise, ketchup, hot sauce, 1 teaspoon lime juice, smoked paprika and 1/8 teaspoon salt in a small bowl. Taste and adjust heat or acidity to preference. Transfer to a squeeze bottle or small serving bowl.

Arrange tostones on a serving plate. Spoon or pile crispy pork over some tostones or serve the pork alongside. Add a generous spoonful of pico de gallo on top or to the side.

Drizzle or dot the mild mayo-ketchup over the pork and tostones. Garnish with fresh cilantro leaves and lime wedges. Serve immediately while pork and tostones are hot and pico is cool.