Fried Pork and Yucca Balls: Carimanolas

Total Time:
1 hr 50 min
Prep:
30 min
Cook:
1 hr 20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 pound lean pork shoulder, cut into large dice
  • 1 lime, juiced
  • 1 bay leaf
  • 1/4 cup vinegar
  • 1 cup water
  • Salt and freshly ground black pepper
  • 1 1/2 pounds yucca, peeled
  • 1 red onion, cut into small dice
  • 3 scallions, thinly sliced
  • 2 tomatoes, cut into small dice
  • 1 red pepper, cut into small dice
  • 1 clove garlic, chopped
  • Canola oil, for frying
Directions
  • In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder.

  • Boil the yucca in salted water until tender. Cool and grind in the meat grinder.

  • Saute onions, scallions, tomatoes, peppers, and garlic. Add the ground 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 mixture. Close the hole with additional dough. Repeat with remaining ingredients.

  • Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.


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