Carne frita, res frita, or puerco frito (Dominican fried beef or fried pork) is a Dominican dish that dates back to colonial times. Uncomplicated, flavorful, popular, and economical, it is a must-try dish in frituras and at roadside stops. Learn to make tasty carnita frita at home.
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- Last reviewed . Published Nov 7 2023Why we ❤️ it
I love carnitas for their delicious flavor, lovely texture and how well they pair with many other of our favorite foods.
Served drizzled with a little limejuice, and accompanied by Tostones, it is a real treat.
What's carne frita?
Carnita frita dominicana is strips or cubes of seasoned pork or beef boiled and then fried until golden brown.
Cattle and pigs have been raised in the Dominican Republic since colonial times.
The enslaved Africans used to consume the beef and pork parts that the master discarded, and with it, they made the fried foods that today are part of Dominican cuisine.
"Already by the 17th century there were popular fritangas with their menu of carnitas, fried plantains, fried sweet potatoes, 'braids', pork snouts, blood sausage, bofe, orejitas (pigs ears), and pork crackling offered with casabe or yuca" (translation ours). [1]
In its beginnings, pork lard was used for frying, but over time, it was replaced with vegetable oil.
Carne frita con tostones.
Serving suggestions
Carnitas, both beef, and pork, can be served with Yuca fries, Tostones, French fries, Casabe, Batata frita, and Dominican Green salad. It can also be served with a plantain Mofongo or Mofongo de yuca.
Some people serve it with ketchup on the side.
Top tips
- Sazón: You can find the recipes for our Sazón completo powder, and our Sazón líquido criollo in our collection.
- Slicing the meat: It is important to slice the meat in the opposite direction to the muscle fibers.
- Marinate: Marinating the meat for 30 minutes to an hour will give it more flavor and will help the meat to be tender and juicy.
- Boiling: You can fry it directly without boiling it first, but the result will be less soft and juicy inside. You'll also need to halve the seasonings and salt.
- Frying: Fry them in abundant, very hot oil, at 350ºF (180ºC). This temperature will allow you to brown the meat without absorbing too much oil.
- Air fryer: You can do it in the air fryer, taking into account the amount that fits in it. The meat should be in a single layer and divided into several batches so that it browns well. Monitor the time so that the meat does not become too dry.
- Another cut: It worked very well with beef churrasco (falda or beef flank); and yielded a very tender carne frita. It wasn't necessary to boil it. I fried it only after marinating it a little (reducing seasonings and salt to half). Note that I removed the excess fat and gristle before slicing it. [Tip by Tía Clara]
About this recipe
My source of research for this recipe was eating a lot of carnita at Dominican fried meat stands (frituras). The different recipes vary mostly in the type of cut of beef or pork used and how tender and juicy the meat is.
With the seasoning, it was common to perceive the flavor of oregano, garlic, and the touch of acid that the lime adds. Like all traditional recipes of a country's gastronomy, every cook brings his or her own touch or trick.
Making your own carnita frita at home allows you to adjust the flavors and textures to your taste and gives you the possibility to choose the best quality ingredients available.
For those who are outside our country, this dish brings you a little closer to it, giving you the possibility of having the Dominican Republic in a delicious bite of carne frita.
This recipe has been tested by Tía Clara.
Video
Recipe
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Carnita Frita [Recipe + Video] Fried Beef or Pork
Ingredients
Instructions
1. Clean and cut the meat
- Clean the meat, removing any excess fat, gristle or membranes.Slice it into thin strips, 1 cm (¼") thick, against the grain of the meat.
2. Season the meat
- Place in a bowl and season with pepper, garlic, sazon completo, oregano and the juice of 1 lemon.Cover and marinate for 20 minutes.
3. Boil the meat
- In a small pot, boil a little water, enough to cover the meat by half, about 1 cup.Add the meat and cook for 5 to 10 minutes.
4. Fry
- Remove from water and drain. Taste and season with salt to taste if necessary.Heat enough oil to fry in a heavy-bottomed pot. Wait until it is hot enough, 350 °F (180 °C).Fry the meat until it browns around the edges, about 3 minutes (it gets darker when removed from the pan). Do this in 3 batches. Remove from heat and place on a wire rack or absorbent paper for about 2 to 3 minutes.
5. Serve
- Serve hot. Find serving suggestions on the recipe.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More beef recipes
If you are looking for more meat recipes we have many, including the classic Filete encebollado (Onion fillet), Res guisada (stewed beef), Carne ripiada (pulled beef), Rabo encendido (Oxtail stew), Albóndigas dominicanas, Carne mechada (Dominican beef roll), and the delicious Albondigón (Dominican meatloaf).
References
- Juán B. Nina. Antropología de las frituras. (Santo Domingo, D.N., Dominican Republic: Ediciones La Trinitaria, 2016), p7.