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Deep Fried Chuleta Recipe


This chuleta recipe is full of flavour. And here, the secret is the marinade. In as little as 30 minutes your pork chuleta will be infused with so much flavour and juiciness that crisps up when you deep fry it. See Chef Rick’s tips for ways you can switch up this recipe too.

"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
Cooking time 8-10 minutes
Servings 1-2 people
Ingredients
227g Pastured Pork 1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Smoked Cumin 1 Tablespoon Chili Powder
1 Tablespoon Fresh Minced Garlic 1 Teaspoon Pink Himalayan Salt
1 Teaspoon Freshly Ground Pepper Coconut Oil or Canola Oil for Frying
130g Black Beans 130g Mashed Yucca or Purple Sweet Potatoes
Half an Avocado 2 Large Eggs
Equipment from
Mixing Bowl Vogue Cast Iron Skillet

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 towel and sprinkle with more salt and pepper to taste. 

Plating Preparation

  • Using a cast iron skillet or large white plate, place chuleta in center. 
  • Serve with a side of black beans, mashed yucca, sliced avocado and fried eggs.

Chef Rick’s Tips 

Make it lighter by thinly slicing chuleta and serve over 60g of arugula. Add 90g charred corn, 140g sliced tomatoes, half a sliced avocado, 50g habanero ranch dressing and 30g sliced jalapenos.

Put a "Taco Tuesday" twist on this dish: thinly slice 150g fried chulta. Serve with warmed corn tortillas, 25g shredded colby and monterey jack cheese, 10g shredded purple cabbage and 50g sour cream.

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

Chef Rick Tarantino is a famous TV chef and entrepreneur specialising in developing food, recipes and kitchen products. Chef Rick, as he’s known in the media, has travelled the world, inspiring amateur and professional chefs alike, with delicious recipes and endless knowledge at his disposal. With a degree in food science and 10 years working as an executive and professor at the Johnson & Wales University, he has since developed a number of businesses and has years of catering equipment expertise, combined with an immense understanding of the food industry.

Take a look at Chef Rick’s website for more mouth watering recipes.

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