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Fried Pork And Yucca Balls (Carimanolas) Recipe

by Global Cookbook

Ingredients

1 lb lean pork shoulder cut large dice 1 x lime juiced 1 x bay leaf 1/4 c. vinegar 1 c. water Salt to taste Freshly-grnd black pepper to taste 1 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 Canola oil for frying

Directions

1. 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.
2. Boil the yucca in salted water till tender. Cold and grind in the meat grinder.
3. 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.
4. Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees. Fry the carimanolas till golden, about 3 to 4 min.
5. This recipe yields 4 servings.

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