Comments on: Cuban Fried Pork http://www.fortheloveofgarlic.com/2009/05/cuban-fried-pork/ from our kitchen to yours Tue, 20 Dec 2011 00:26:32 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: John_Houston http://www.fortheloveofgarlic.com/2009/05/cuban-fried-pork/comment-page-1/#comment-299 John_Houston Sat, 30 May 2009 22:10:36 +0000 http://www.fortheloveofgarlic.com/?p=905#comment-299 The recipe that was our inspiration called for pork loin, but we went with pork steak. It was slightly chewier than our restaurant version but in a good way. Since this was from tougher than domestic pig wild boar I would think that any grocery bought pork cut would work. The recipe that was our inspiration called for pork loin, but we went with pork steak. It was slightly chewier than our restaurant version but in a good way. Since this was from tougher than domestic pig wild boar I would think that any grocery bought pork cut would work.

]]> By: erin_NY http://www.fortheloveofgarlic.com/2009/05/cuban-fried-pork/comment-page-1/#comment-283 erin_NY Wed, 27 May 2009 13:38:21 +0000 http://www.fortheloveofgarlic.com/?p=905#comment-283 Yum, yum, YUM! Those look JUST like what we had at La Isla. So is there a specific type of pork cut that we should get for this? Unfortunately we New Jerseyites must buy our pork from the store, no freezer full here. :( BUT, we can get perfectly ripe plantains at the corner bodega so I guess that makes up for it. Can't wait to try! Yum, yum, YUM! Those look JUST like what we had at La Isla. So is there a specific type of pork cut that we should get for this? Unfortunately we New Jerseyites must buy our pork from the store, no freezer full here. :(

BUT, we can get perfectly ripe plantains at the corner bodega so I guess that makes up for it. Can’t wait to try!

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