Puerto Rican Tassot de Cerdo (Fried Pork)

Ingredients

In the Puerto Rican adaptation of Tassot, we incorporate traditional Puerto Rican spices such as adobo seasoning and oregano to enhance the flavor profile. Additionally, we serve the dish with pickled onions, which adds a tangy element that complements the richness of the fried pork. These adaptations give the dish a distinct Puerto Rican twist while still maintaining its essence. We alse have the original recipe for Tassot, so you can check it out.

• 1.5 lbs (680g) pork shoulder, cut into bite-sized pieces 1.5 lbs (680g) pork shoulder, cut into bite-sized pieces
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon adobo seasoning 1 tablespoon adobo seasoning
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• 1 large red onion, thinly sliced 1 large red onion, thinly sliced
• 1 cup (240ml) white vinegar 1 cup (240ml) white vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, adobo seasoning, dried oregano, black pepper, and salt.
2. 2.
   Add the pork pieces to the bowl and toss until they are well coated with the marinade. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   In a separate bowl, combine the sliced red onion, white vinegar, sugar, and salt. Stir well and let it sit for at least 30 minutes to pickle.
4. 4.
   Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat.
5. 5.
   Fry the marinated pork in batches until golden brown and crispy, about 5-7 minutes per batch. Make sure not to overcrowd the pan.
6. 6.
   Remove the fried pork from the skillet and place it on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the crispy pork with a side of pickled onions. Enjoy!

Treat your ingredients with care...

• Pork shoulder — Trim any excess fat from the pork shoulder before cutting it into bite-sized pieces to ensure a leaner final dish.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the marinade.
• Serve the Tassot de Cerdo with a side of tostones (fried plantains) for a complete Puerto Rican meal.
• If you prefer a milder taste, reduce the amount of black pepper in the marinade.

Serving advice

Serve the Puerto Rican Tassot de Cerdo as a main dish alongside white rice and a fresh green salad. Garnish with chopped cilantro for added freshness.

Presentation advice

Arrange the crispy pork pieces on a platter and top them with the pickled onions. Sprinkle some fresh oregano leaves over the dish for a pop of color. Serve with a wedge of lime on the side for an extra burst of citrus flavor.