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Add a photoServings: 4
Ingredients
- 1 lb lean pork shoulder cut large dice
- 1 x lime juiced
- 1 x bay leaf
- 1/4 c. vinegar
- 1 c. water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 lb yucca peeled
- 1 x red onion cut small dice
- 3 x scallions thinly sliced
- 2 x tomatoes cut small dice
- 1 x red pepper cut small dice
- 1 x garlic clove minced
- Â Â Canola oil for frying
Directions
- In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly-grnd black pepper. Bring to a boil and simmer till the pork is tender, about 45 min. Strain the meat, cold, and grind in a meat grinder.
- Boil the yucca in salted water till tender. Cold and grind in the meat grinder.
- Saute/fry onions, scallions, tomatoes, peppers, and garlic. Add in the grnd pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mix. Close the hole with additional dough. Repeat with remaining ingredients.
- Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees. Fry the carimanolas till golden, about 3 to 4 min.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 47 | 33% |
| Total Fat 5.26g | 7% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 64mg | 3% |
| Potassium 519mg | 15% |
| Total Carbs 8.84g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.56g | 3% |
| Protein 14.87g | 24% |
