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The following recipe for Chuleta de Cerdo takes 2 days to prepare, so please read the recipe carefully to allot enough time for preparation of the meat.
Santiago de Cali is a destination city for food as well as activities. Tourists and residents alike have a variety of options for entertainment both indoor and outdoor with hills to hike and explore, and restaurants that hold delectable treats, such as arepas with all types of tempting toppings, as well as rich main course dishes to savor. Arepas con Queso is a popular dish with the locals, as is Sancocho de Gallina, a Colombian version of chicken soup. In Cali, they enjoy Chuleta de Cerdo, a dish made with pork chops and Colombian flavors.
To try something new with your arepas, please check out the recipe listed below.
The recipe for Chuleta de Cerdo begins with at least 4 medium size pork chops, or at least 1 lb. of pork. The chops are pounded with a kitchen mallet until they are fairly thin, about a ¼ o an inch thick. Then the meat is marinated for at least 6 to 8 hours, but it is best left overnight to marinate in a glass pan in the refrigerator.
After the pork chops have marinated, they will be breaded and left to rest for another six hours in the refrigerator. Prepare the breading by having three bowls placed out for the line-up to bread the chops. Once breaded, wrap them in plastic wrap and place them back in the refrigerator to rest for at least six hours. To begin the breading process, add two cups of wheat flour to the first bowl, shake in some salt and pepper to add some extra zip to the breading. In the second bowl, crack and beat 2 eggs. Place 1 cup of bread crumbs in the third bowl. Place one chop at a time in each of the three ingredients, completely covering the pork chop first in flour, then in egg, and lastly in the breadcrumbs. Wrap each chop in plastic wrap and return them to the refrigerator to rest.
Once the pork chops have been breaded and rested, you may have the frying pan set on medium-high heat and add a few tablespoons of olive oil to it. Keep an eye on the oil because you want it hot, but you don’t want it to smoke. Once the oil is hot, place the pork chops in the pan at medium to medium-high heat and let them fry for two to three minutes on each side. Frying crisps the meat and brings out the flavors of the marinade that has soaked into it. Do not let the breaded chops sit for too long on either side, as you want the breading to be crisp and the meat cooked, but not burnt. The color of the pork chops will be a lovely golden brown.
CHULETA de CERDO
For the marinade:
For the breading:
Begin preparation of the pork chops two days before serving. Pork chops should be about a ½ inch in thickness, as they will be beaten with a kitchen mallet to a ¼ inch thick. For the marinade take the green onions, garlic, cumin and a bouillon cube melted in 1 cup hot water and liquefy all ingredients in a blender. The marinade is cooled and then poured over the pork chops, which sits overnight in the refrigerator. The next day the meat is removed from the marinade and then breaded. The pork chops are first floured, then they are dipped in egg, and lastly they are placed in bread crumbs enough to cover the chop. After the breading step has been completed, the pork chops are wrapped separately with plastic wrap and left to rest in the refrigerator for 6 hours.
After the pork chops have rested, heat up olive oil in a frying pan or skillet on medium to medium-high heat. When the oil is hot, add the prepared pork chops and wait for them to turn golden brown in color on the first side and then flip them over--about 3 minutes each side, depending upon your stove top. Once the pork has been fried on both sides, take it out to drain on a paper towel.
To accompany the dish, prepare some ripe plantains by peeling them and cutting them diagonally. Fry the cut plantains at medium heat in the oil left over from the pork chops. When they are gold in color on both sides, take them out and put them on kitchen paper to remove excess oil.
Serve both dishes hot with your favorite arepas—good with whatever!