Carne salada (carne frita) could be made either with beef or pork meat seasoned with salt, garlic, oregano and sour orange or lemon juice. The longer the meat is left to marinate, the better. This dish is one of the popular antojitos (cravings) of many Dominicans that live outside their country.
In some street meat markets you will find seasoned meat hanging under the sun to allow to dry and to help the meat last longer without any need of refrigeration. This allows enough time for customers to buy it before it goes bad. I skip this step because of many reasons one of them being hygiene. I prefer to use fresh meat and cook it myself at home. No sun is needed to make great tasting salted pork.
Something of Dominicana
The following recipe is how I cook carne frita at home, it is not too salty, but you could use more salt if you want. I have served mine with fried batatas (boniato).
Salted Pork Dominican Style
2 ½ pounds of pork (1.14 kgs)
½ cup sour orange juice or lemon
1 Tablespoon of salt
1 Tablespoon crushed garlic
½ Tablespoon oregano
Abundant oil for frying
1. Wash and cut the meat into thin strips of the same size.
2. Season with orange juice, salt, garlic and oregano. Place in a covered container or in a ziplock for 1 hour or better overnight.
3. Fry the beef strips in hot oil, sufficient to cover the meat. Put strips slightly browned on each side and ready.
4. Serve with tostones, sweet potato fries (batata fritas), boiled yucca or rice with stewed beans.
Yield: 4 Servings.
"Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up." ~ Galatians 6:9.