
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
42g
Carbs
55g
Calories
700kcal
Fat
32g
Ingredients
Pork Shoulder, Jasmine Rice, Peas, Canned Tomato, Onion, Tomato Paste, Pork Lard, Butter, Garlic, Dried Morita Chile, Garlic, Kosher Salt, Black Pepper, Mint, Garlic Powder, Green Onion, Allspice, Cumin, Cinnamon
Contains milk, soybeans.
Reviews
4.2
Based on 143 reviews
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About TJ Steele
TJ Steele is the chef-owner of Claro, the acclaimed Oaxacan restaurant that earned and maintained a Michelin star for five consecutive years and received two stars from New York Times critic Pete Wells. Known for his live-fire cooking, house-made masa, and deep connection to Oaxacan culinary traditions, Steele has built a reputation for ingredient-driven cooking rooted in craftsmanship, seasonality, and cultural respect.
For CookUnity, Steele brings the bold, layered flavors that have defined his cooking for years: rich and complex moles, flame-charred vegetables, vibrant salsas, slow-cooked meats, and the unmistakable depth of smoke and spice central to Oaxacan cuisine. His meals balance comfort and refinement, translating the warmth and soul of his restaurant cooking into dishes designed for everyday enjoyment at home.
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