Crispy Shredded Pork with Golden Potatoes and Refreshing Cucumber Salad – An Explosion of Flavor on Your Table!

Crispy Shredded Pork with Golden Potatoes and Refreshing Cucumber Salad – An Explosion of Flavor on Your Table!

Ingredients

(Serves 4):

Pork: 800g of leg or shoulder (cut into medium cubes)

Seasonings for the meat: 4 cloves of minced garlic, 1 tablespoon of paprika, 1 teaspoon of cumin, 1 teaspoon of oregano, salt and pepper to taste, juice of 1 lemon, 2 tablespoons of oil

For frying and shredding: Oil for frying (or lard for more flavor)

French fries:

4 large potatoes (cut into sticks), salt to taste

Cucumber salad: 2 thinly sliced ​​Japanese cucumbers, 1 small sliced ​​red onion, 1 tablespoon of vinegar, 1 teaspoon of sugar, salt and olive oil to taste

Preparation:

Marinate the meat

Mix the pork cubes with garlic, paprika, cumin, Oregano, salt, pepper, lemon, and oil. Leave in the refrigerator for at least 1 hour (ideally: 3 hours or overnight).

Frying and shredding

Heat oil (or lard) in a deep pan. Fry the pork cubes over medium-high heat until golden brown and crispy on the outside (about 8-10 minutes per batch). Remove and drain on paper towels.

When slightly cooled, shred with two forks (or use a mixer on low speed for 30 seconds). Return the shreds to the hot pan for 2 minutes just to make them ultra-crispy.

Perfect French fries

Cut the potatoes, soak them in ice water for 15 minutes. Dry well. Fry in two stages: 1st: 5 minutes at 160°C (just to soften)

2nd: 3-4 minutes at 180°C (to brown). Drain and salt immediately. Cucumber Salad

Mix cucumber, onion, vinegar, sugar, salt, and olive oil. Let it sit in the refrigerator for 10 minutes to allow the flavors to develop.

Assembly

Serve the shredded pork piping hot, with a mound of crispy potatoes on the side and the chilled salad. Finish with a drizzle of olive oil or homemade hot sauce.

Golden tip: Serve with sliced ​​lemon and a cold beer – guaranteed success!