Crispy Pan-Fried Spiced Pork
Golden and crispy on the outside, tender and juicy within — these spiced pan-fried pork pieces are pure comfort food. Marinated in citrus and aromatic spices, then seared to perfection and finished with soft caramelised onions.
🛒 Ingredients
8 servings
- 2 kg pork shoulder or leg, cut into chunks, fat trimmed
- Juice of 1 large lemon
- 1 tsp ground white pepper
- 1 tsp sweet paprika
- 1 tsp hot smoked paprika
- Fresh parsley, chopped, to taste
- 2 large onions, sliced into strips
- 4 garlic cloves, minced
- 4 tbsp vegetable oil
- Salt to taste
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Directions
- 1
Place the pork pieces in a large bowl and pour the lemon juice over them. Let sit for 10 minutes.
- 2
Bring a pot of water to a boil and pour it over the meat to blanch it. Rinse thoroughly with cold water and drain well.
- 3
Pat the pork dry with kitchen paper. Season with salt, garlic, white pepper, sweet paprika, hot paprika, parsley and a drizzle of oil. Mix well and marinate for 15–20 minutes.
- 4
Heat the oil in a large skillet over high heat. Fry the pork pieces in batches — without crowding the pan — until deeply golden and crispy on all sides. Set aside on a plate.
- 5
Once all the pork is fried, add the sliced onions to the same pan and cook over medium heat until soft and lightly golden.
- 6
Return the pork to the pan, toss gently with the onions and serve hot alongside white rice and mayonnaise.
💡 Chef's Tip
For deeper flavour, marinate the pork for up to 1 hour in the fridge. Fry in small batches — the key to a proper golden crust is giving each piece room to sear, not steam.
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