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Chicharrón de Puerco con Frijoles Negros

A recipe from Dominican Republic.

🇩🇴 Dominican RepublicbreakfastlunchdinnerstreetFood
Chicharrón de Puerco con Frijoles Negros

Nutrition (per serving)

600Calories
30 gProtein
45 gCarbs
28 gFat
10 gSugar
1800 mgSalt

Ingredients

  • 1 lb Puerco picado
  • 2 tbsp Aceite vegetal
  • 1 cup Cebolla picada
  • 2 cloves Ajo picado
  • 1/4 cup Perejil picado
  • 1 cup Harina de maíz
  • 1 cup Frijoles negros cocidos
  • 1 tsp Sal
  • 2 tbsp Jugo de limón

Method

  1. Heat oil in a heavy skillet over medium-high until shimmering, about 2 minutes.
  2. Add pork and cook until browned, about 5 minutes, then transfer to a plate and set aside.
  3. In the same skillet, add onion, garlic, and parsley and cook until fragrant, about 1 minute.
  4. Add flour and cook for 1 minute, stirring constantly.
  5. Add pork back to the skillet, along with beans, salt, and lime juice, and stir to combine.
  6. Simmer the mixture for 10-15 minutes, or until the flavors have melded together and the pork is cooked through.
  7. Serve hot, garnished with chopped parsley and a squeeze of lime juice.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.