Categorized | Pork
Crispy fried pork with an explosive dipping sauce.
Posted on 14 April 2009
One of my favorite memories growing up on the islands was visiting my uncle, who owned a very popular bar in the southern part of Trinidad. If you’ve ever been to the islands you know that not only are the bars “open” (not enclosed as in North America), it’s usually a hub of activity on a Friday evening. At his bar, most of the oil workers would congregate after a long weeks work and enjoy beverages with their friends. Loud music, people trying their best to be heard over the music and the occasional arguments was the norm.
As you would find “tappas” if you went into a bar in Spain, in Trinidad and Tobago our version is called “cutters” but pronounced “cuttas”. Usually deep fried meats, black pudding and slices of cheese in some cases. Served either on it’s own with lively hot sauces or made into a sandwich using a over-sized dinner roll.
I can still remember the smell of the frying pork we would get (they lived directly above the bar) as it made it’s way up the back stairs. Fatty, crispy.. but so full of flavor. Though this is not his recipe, I’ve asked around and came up with this version.
Let’s cook “cuttas” …
You’ll need….
2 lbs pork belly
3 tablespoon salt
1 cup vinegar
Water
3 cups of oil (one that can take high heat)
In a fairly deep pot, place about 4-5 cups of water (try to average so the water will cover the piece of pork in the pot) and bring to a boil. Add the pork, 2 tablespoon salt and about 1/3 cup of vinegar. Allow to simmer on low to medium heat for about 45 minutes or so. Try to have the pork completely covered with water at all times.
Remove from the pot of water after about 45 minutes or so, then using a knife, make cuts on the skin of the pork (see picture below) in a diamond shape. I went in about 1/4 inch or so. Then brush with the remaining salt and vinegar throughout the piece of pork.
IMPORTANT. I screwed up this part, so please learn from my mistake. Place the oil into a DEEP pan. Something like a wok would be great, since it’s nice and wide. When I first made this recipe I ran into hot oil splashing all over the stove and kitchen, since I used a basic non stick (shallow) frying pan. What a mess! If you can… try making this outdoor if your BBQ has a side burner. Not only do you have to deal with the oil splashing about the kitchen.. the “fry” smell does take a while to leave the house.
Here’s a pic of the pan that caused all the problems for me…
Be very careful when placing the pork into the hot oil. BTW, heat the oil on high to medium heat, just before you see smoke. Timing will vary at this point, since I didn’t measure the temperature of the oil, so yours may vary. The idea is the get the skin golden and crispy. Yes, you will have to flip the pork as it fries.
When it’s reached the desired color you like (ensure it’s nice and crispy), remove and cut into bit size pieces. I almost forgot the dipping sauce. this is so simple…
2 tablespoon ketchup
1 table spoon soy sauce
1/4 tablespoon of your favorite hot sauce (you can control the heat here..add more if you wish)
Here’s how Tehya (our middle daughter) makes this simple sauce. Combine everything in a small bowl and get ready to enjoy. I did say it was simple! Add a little crushed ginger if you’d like to take things up a notch or two.
There are several different recipes and preparation methods for crispy fried pork on the islands, many of which are influenced by the huge Chinese community.
Thoughts? Leave me a comment below.
43 Responses to “Crispy fried pork with an explosive dipping sauce.”
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I appreciate your hard work in writing these posts. I know how difficult it can be to keep the ideas flowing. Thanks!
Listen Chris, it is too early in the morning here to have me salivating over this crispy roast pork! cutters/cuttas rule!
Cynthia’s last blog post..Kabset Baitenjan (Iraqi-style Beef & Vegetable Stew)
Here’s a recipe for a strange dish called “Sweet Potato Surprise”
You will require the following ingredients:
3pounds Sweet Potato; 1 pound of boneless salt fish; 2 medium onions, 3 medium cucumbers, 6 pimento peppers; 1 hot pepper; 2 stalks celery; 1/2 cup olive oil; 3 tbs white vinegar.
Method:Cube and boil sweet potatoes ensuring that they do not get too soft, boil salt fish, then clean and shred to pieces removing any passoble small bones, finely chop onions, pimento, celery and hot pepper, peel and dice cucumbers in 1 inch pieces removing seeds in the process.
In a large bowl add shredded salt fish, vinegar, chopped onions, pimento, celery and hot pepper, carefully mix to infuse the ingredients, add some black pepper, then add the sweet potato and cucumber before adding the olive oil.
Mix again until all ingredients are properly coated with the oil and other seasonings. Cover with plastic wrap and let stand in the refrigerator for at leat one hour before serviing.
This is an ideal side dish for BBQ.
You can also optionally add finely chopped shadow beni as a garnish just before serving.
I am sure that the varied tastes of each ingredient would explode in your mouth.
Enjoy and feel free to comment accordingly.
Regards,
Raj
Chris I never realized how simple that roast pork recipe was lol
according to my mother the key is the vinegar..dont use apple cider or anything else as a substitute lol
for Chinese roast pork use 5-spice powder and rub the belly down, also baking soda gives it an even more crispier finish.
Hi Tony, when to add the baking soda?
Thx
Tony, thanks for dropping by and leaving your comments/suggestion. Always appreciated. re; Chinese roast pork: thanks for the tip. I’ll have to try that one soon. That’s my fav whenever I hit TnT.
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Really appreciate the comments everyone. Raj, thanks for sharing the recipe.
[rq=142519,0,blog][/rq]Hamilton Farmer’s Market at Jackson Square.
thanks a lot for those helpful hints it really went a long way especially when you have friends who actually live for pork ps try a little oyster flavored sauce in your sauce
Re: Indar. thanks for the tip on adding the oyster flavour sauce.I’m sure it will add an extra kick to things.
Happy Cooking.
Chris…
.-= Chris De La Rosa´s last blog ..Ashley Greene To Be VMA Fashion Correspondent. =-.
Just an FYI – You should never fry in a non-stick pan. It gets too hot
as most non-stick is only rated for up to 400 degrees.
ive aways wanted to know how to fry pork will try it soon thanks chris
yum yum
you increased my hunger with that fried pork
enjoyable i see
will try it too
thank you chris. GOOD COOKING KEEP IT UP
I added some coarse ground mustard to the sauce which added a nice flavor. Also, peanut oil seems to be the best for high heat frying. Thanks for encouraging me to try this!
Thanks for all the comments and advice (noted).
Happy cooking
Chris…
.-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.
YOUR RECIPE IS APPRECIATED, BUT SUICIDAL HOW CAN U TAKE SOMETHING OUT OF WATER AND THEN PLACE IN OIL, TOTAL MADNESS, YOU MY FRIEND ARE INSANE. SETTING NOVICES UP FOR FAILURE AND A BURNT FACE, CRAZY PERSON, IF YOU CAN COOK THEN U WOULD NOT TAKE SUCH ADVICE RATHER SOAK PORK IN VINEGAR, WASH, SEASON AND THEN PLACE IN OVEN AND ROAST!!!!!!!
Hey, you are very right. If you are a novice this can happen. I just had to comment because when i read your comment it justmade me laugh alot. Just had to tell you that. What you say is true though
The Sweet Potato Surprise recipe sounds delicious, will definitely give it a try.
Thanks for yet another great recipe Chris. However, I did have the same concern that Knaki addressed. In a less hostile tone, did you dry off the pork before putting it into the hot oil? I am worried about considerable splattering.
Hi Chris,
I always wanted this recipe. Will try it and let you know how it came out. This time of year is perfect for this.
This sounds really good, but I think it will splatter if you don’t dry off the water first. When making roast pork, I usually pat the skin dry with paper towels first, so will try this. Like the sound of the sweet potato surprise – will try this. Many thanks.
Is the baking soda used to make the pork crispier?
How would it(baking soda
be used
.-= Lans´s last blog ..Cooking dhal, I bet you didn’t know it was this easy! =-.
Hi Chris,
I am a lover of pork,and that recipe looks delicious but i am so sorry to say i have cut out fry food from my diet. But i will surely pass it on to a few of my friends
.-= Pauline says:´s last blog ..Make room for Sada Roti, Pita Bread. =-.
Hi Chris,
I tried this recipe on the weekend. I used common sense after boiling and placing in oil by leaving the pork out for a bit so that the excess water to drip out – for those who had that concern. I didn’t have a problem with splattering oil, you just have to take your time and be careful.
I modified the dip by adding some garlic, shadow beny and honey mustard – it was a great compliment with the pork.
It turned out not only fantastic but a huge hit with my family and friends who came over and had it. It was delicious!!!
I can’t believe how easy it was. I will definatley make this again – thank you! It is now one of my party favourites!!!
This sounds fantastic, Chris, I will definitely be trying this one -muh mout’ watering, man – I tried your ultimate chicken curry last night. Boy, was it good! Thank you so much for your excellent recipe postings, and keep up the good work.
But beware guys, My wife now says “de kitchen is yours now Sundayfoodman, plan de next feast fuh tonight!”
Sundayfoodman.. glad to know that the curry chicken turned out well for you. “Kitchen is yours” love the vibes.
happy cooking
chris…
Wow! Delicious! Well too bad I’m on diet. Maybe I should forget my diet just for a day.
.-= Ahira´s last blog ..An Easy Dinner Party in Las Vegas =-.
Ahira..NO.. don’t cheat on the diet
Thanks for stopping by and commenting
happy cooking
chris…
any thing with the celberty meat i alwys give 200%, when its been cook, whether it is roast,jerk,stew,and bake it and eat it afterward. So in summing my comment I will give any other food one hundred percent and with pork or celebty, sweat arnald I will give it 200%.
Chris! you are the man! love the pork recipe, but it's too early for me. I'll try it soon. Love them all. Thanks.
Chris ….
The crispy pork turned out really well, the best recipe I have found, I also tried it by cutting it into small chucks, pricking the rind with a cocktail stick then deep frying it…. Great !
Cooked the pork last night. It was the best I've ever tasted, even having trawled most Soho restaurants. Although they usually bake it. I did, however, have quite a traumatic experience. I made sure that the pork had drained off the water for quite a while, then introduced it to my oil filled wok. Hmmm! Obviously not as dry as I had hoped!! Lid applied immediately! After many explosions of water in hot oil, the beast tamed and I very carefully, with lid permanently in hand, did as instructed and turned the pork until it was looking perfect. And it was!!
My children enjoyed it too, 'best ever pork, mum', so once my blisters have healed, and I have recovered from the trauma, I will be veturing forth with a drier belly!
I have to thank you , as I have often tried the get it this crispy and always been disappointed!
My cuban friends also enjoy this, compliments rum very well with a twist of lime or lime, Voila. Now, where the fish cake and goat water? A good Saturday lime.
rum goes well with anything
hI Chris
I just love your recipes! as a Newfie with a taste for the Island flavour I look forward to each issue of the Carribean pot. We tend to stick to our traditional way of cooking salt fish ( which is usually salt fish boiled with potatoes and smothered in fried salted pork fat and onions) .
Pork belly is a staple of Newfoundland cooking, we chop the pork belly into small peices that we call "scrunchion's". It is a must have with our salt fish and potatoes, as a matter of fact we fry everything in pork fat, although normally we use salted pork . We refer to this meaty pork belly as fresh bacon and would just fry it crispy and save the rendered fat for future use so I think i would omit the 45 minutes of boiling then adding to the oil to deep fry when the outcome would be the same by simply slowly frying until crispy. What do you think??
Love the recipe. I used to eat pork from a popular bar named Kep's in Princes Town.
My wife will love this and I will do it as a surprise for her (even though she isn't the pork eater in the family).
Jake
This is one of my all time pork dishes besides pork chops , but for a healthy option instead of frying i bake my pork in the oven same results but it gives me some pork dripping to spread on toasted bread so nothing goes to waste !!
I am so glad that you discussed the correct pan to use for this dish.
I opened this recipe this morning…7am here in uk..thank you Chris I look forward to your Sizzle emails..and recipe sounds great..
can't wait to try.
i rate you… bess fried pork eva first try and it came out bess!!!
Hi Chris,
I do hope that your family and you had a wonderful Christmas and a Happy New Year. I tried the Cripsy Fried Pork and it was delicious, my daughter and I enjoyed it. Thank you so much for this recipe and enjoy the rest of the year.