Braised Pork in Salsa de Carne Frita
This slow-braised pork dish draws from homestyle Latin cooking. Chunks of pork simmer in a chile-tomato sauce, finished with bits of fried garlic. Served with rice and peas to catch the savory juices.
Nutritional facts
Protein
45g
Carbs
66g
Calories
800kcal
Fat
38g
Ingredients
Dried Morita Chile, Pork Lard, Garlic, Butter, Mint, Cumin, Black Pepper, Tomato Paste, Garlic, Canned Tomato, Onion, Jasmine Rice, Peas, Kosher Salt, Green Onion, Clove, Pork Shoulder
Contains milk, soybeans.
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About TJ Steele
Chef TJ Steele grew up in a big Italian family in New Jersey, learning to cook beside his mother and grandmother before stepping into professional kitchens at just 12 years old. After graduating from the Culinary Institute of America, he rose quickly through New York’s restaurant scene, becoming the youngest executive sous chef at Union Square Cafe at age 25.
A life-changing trip to Oaxaca sparked Steele’s deep passion for Mexican cuisine and mezcal, eventually leading him to open Claro in Brooklyn. Known for its deeply authentic Oaxacan cooking and housemade masa, mole, and chorizo, Claro earned a Michelin star in 2018. Today, Chef TJ brings that same soulful, transportive cooking to every dish he creates.
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