Panamanian Hog Fry

Ingredients

In this adaptation of the South American Hog Fry, we incorporate Panamanian flavors and ingredients to create an authentic Panamanian culinary experience. The original dish is traditionally prepared with a variety of South American spices and cooking techniques, while the Panamanian version adds its own unique twist by incorporating local spices and ingredients that are commonly used in Panamanian cuisine. This adaptation aims to capture the essence of Panamanian flavors while staying true to the spirit of the original dish. We alse have the original recipe for Hog Fry, so you can check it out.

• 2 pounds (900g) pork shoulder, cut into bite-sized pieces 2 pounds (900g) pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 bay leaves 2 bay leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the pork, cumin, paprika, oregano, salt, black pepper, and chili powder. Mix well to ensure the pork is evenly coated with the spices.
2. 2.
   Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the marinated pork to the skillet and cook until browned on all sides.
4. 4.
   Pour in the chicken broth, Worcestershire sauce, soy sauce, vinegar, and tomato paste. Stir well to combine.
5. 5.
   Add the bay leaves to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves before serving.
7. 7.
   Serve the Panamanian Hog Fry hot with rice, beans, and plantains.

Treat your ingredients with care...

• Pork shoulder — For the best results, choose a well-marbled pork shoulder as it will become tender and juicy during the slow cooking process.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last 10 minutes of cooking.
• For a smoky flavor, you can add a small amount of liquid smoke to the marinade.

Serving advice

Serve the Panamanian Hog Fry with a side of fluffy white rice, black beans, and sweet fried plantains. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the Panamanian Hog Fry on a large serving platter, placing the rice, beans, and plantains alongside the pork. Sprinkle some chopped cilantro over the dish for a pop of color.