Recipe(tried): Fried Pork Chunks (like Pollo Tropical)

RECIPE FOR FRIED PORK CHUNKS

The type of pork you need is sometimes called pork sirloin or boneless country style pork. The meat is darker than porkchops and sometimes pink, do not use regular porkchops for this recipe or the pork chunks may end up dry inside. Do not use wild pig for this recipe as it needs to remain a little moist inside. Wild Hog needs to be cooked well to prevent food poisoning from worms!

Cut pork into square chunks that are about 1-1/4" (30mm) to 1-1/2 (40mm) in size and place in a large bowl. The seasoning you will need for this is made by Badia and it is called "Complete seasoning". It is a fairly common seasoning in south Florida but can probably be mail ordered in your location. Stir a generous amount of this seasoning into the bowl of pork and don't worry about overseasoning it as most of it will get fried off. Cover the bowl well and allow it to sit on the counter until the meat is almost room temperature. mix it ocasionally so the center doesn't stay cold. This process should take about an hour or two.

You will need a pot large enough to fit a minimum of 3/4 gallon of oil but I would recommend 1 gallon of oil. The reason for the larger amount of oil is to prevent its temperature from dropping while frying as this can cause the meat to be greasy. I honestly can't tell you what temp to use as I have always tested the oil by dropping in a single test piece and then eating it! Drop the pork into the hot oil taking care to make sure the pieces don't stick together. Deep fry the pork until a test shows the pork almost fully cooked inside. Start removing the pieces from the smallest to the biggest and put the cooked pieces on newspaper or brown paper bags covered with napkins to soak up the excess oil. after a minute or so remove them from the napkins and put them on a plate to prevent soggyness on the bottom. That's it-Enjoy!-- Jerry Bojanowski