Kettle-fried Pork (Porco Caipira no Tacho)
- 3 lbs lean pork from pork shoulder or fresh ham (trimmed fat can be used to render lard), cubed
- 6 cloves garlic, finely minced
- 3 tbsp salt
- lard as needed
The day before cooking, mix the cubed pork, minced garlic and salt well, and refrigerate overnight. Bring to room temperature the following day before cooking.
Using a cast-iron Dutch oven, kettle or deep frying pan, melt the lard over medium-low heat. You should have at least 2 inches of fat in the bottom of the kettle or pan. When the fat is entirely melted, increase the cooking temperature and heat until the fat is hot but not smoking.
Add the chunks of pork, stir once or twice to completely coat the meat with fat and fry, stirring only very infrequently, until the meat is browned and crispy on all sides. When the meat is cooked, remove from the pan with a slotted spoon, and drain thoroughly on paper towels. Let cool to room temperature and reserve. The pork can be served at room temperature, or it can be reheated in a dry, well-seasoned cast iron pan before serving.Recipe courtesy of Flavors of Brazil