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Carne Frita Recipe
Carne Frita
by Kwentong Kusina Kwentong Buhay

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Carne frita is basically a meat dish prepared using either chunky beef or pork pieces and can be prepared in two distinctive styles- the Puerto Rican style and the Filipino style. The meat used is normally shoulder of fresh pork.

kusina ingredients 
  • 4 pcs Monterey pork cutlet
  • 2 pcs Magnolia Brown Eggs
  • 1 cup Magnolia All-Purpose Flour
  • Magnolia Nutri-Oil
  • Salt and pepper to taste
For the mushroom gravy:
  • 4 tbsp Magnolia All Purpose Flour
  • 1/2 stick Magnolia Butter
  • 400 grms sliced mushrooms
  • 1 pc chicken cube
  • 1 pack Magnolia All Purpose Cream
  • salt and pepper
kusina instructions
1. Season the Monterey pork cutlet with salt and pepper.
2. Put the Magnolia All Purpose flour in one shallow bowl, and beat the Magnolia eggs in another bowl.
3. Dip the seasoned pork steak in the beaten egg thoroughly, then dredge it in flour on 2 sides.
4. Fry in pan with 1/2” Magnolia Nutri-oil (Red), at least a minute each on both sides, or until golden brown.
5. Place the cooked steak in a strainer lined with kitchen towel.

6. To make roux, toast 4 tbsp Magnolia All Purpose flour in a non-stick pan until light brown.
7. Add 1/2 stick Magnolia butter, mix well until a lump is formed.
8. Pour the liquid of a 400g can sliced mushroom, and blend well until the lump is melted. Add salt and pepper to taste, or, alternatively, add 1 chicken cube.
9. Add 1 Magnolia all-purpose cream and mix well. Lastly, pour in the sliced mushrooms and simmer for a minute or 2.

10. Serve hot with the mushroom gravy on the side.



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