After a long winter we'll soon finally start to see hints of spring's arrival. This delicious deep fried chuleta recipe gives you the perfect opportunity to impress friends and family as the warmer weather arrives!

"This hearty and filling tropical dish is a fun and delicious escape from the winter blues." - Chef Rick Tarantino, M.S

Preparation Time: 30 minutes
Cook Time: 8-10 minutes
Servings: 1-2 people

Ingredients Chuleta Ingredients
1 half pound (about 227g) pastured pork chuleta (belly and cutlet attached)	1 Tbsp (14g) extra virgin olive oil
1 Tbsp (14g) smoked cumin	1 Tbsp (14g) chili powder
1 Tbsp (30g) fresh minced garlic	1 tsp (5g) pink Himalayan (or Celtic Sea) salt
1 tsp (2g) freshly ground pepper	Coconut oil or canola oil for frying
1/2 cup (130g) black beans	1/2 cup (130g) mashed yucca or purple sweet potatoes
1/2 (85g avocado	2 (120g) large eggs

Equipment
Fridges	Bench Top Fryers	Cast Iron Skillet Pan	White Plate	Mixing Bowl

Marinade Preparation:
- If not already rinsed, cold water rinse and pat pork cutlet dry
- In a medium bowl, mix together extra virgin olive oil spices and salt and pepper. Add pork and refrigerate for at least 30 minutes, maximum overnight

Cooking Instructions:
- Preheat coconut or canola oil
- Deep fry chuleta until done, roughly 8-10 minutes
- Drain on paper towl and sprinkle with more salt and pepper to taste

Plating Preparation:
- Using a cast iron skillet or large white plate, place chuleta in centre
- Serve with a side of black beans, mashed yucca, sliced avocado and fried eggs


Chef Rick's Tips:

Make it lighter. Thinly slice chuleta and serve over a bed of argula (3 cups, 60 grams). Add charred corn, (1/2 cup, 90 grams) sliced tomatoes (140 grams), sliced avocado (1/2, 85 grams), habanero ranch dressing (1/4 cup, 50 grams) and sliced jalapenos (30 grams)

Put a "Taco Tuesday" twist on this dish: thinly slice fried chulta. Serve with warmed corn tortillas (50 grams each, roughly 150 grams), shredded colby and monterey jack cheese (1/4 cup, 25 grams), shredded purple cabbage (1/8 cup, 10 grams), and sour cream (1/4 cup, 50 grams)

Switch it up by making ‘chuleta guisadas’. Slowly braise chuleta in a braising liquid for a tender, melt-in-your-mouth texture. Use 2 cups sofrito flavored chicken stock (472 mL). Season with oregano (14 grams), adobo (14 grams) and additional spices.

Take a look at Chef Rick's website for more mouthwatering recipes.