Recipe courtesy of Marina Escobar
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Total:
50 min
Prep:
15 min
Inactive:
15 min
Cook:
20 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

Marinade:
  • 1/2 cup milk
  • 1/4 cup white wine
  • 1/4 cup chopped onion
  • 1 1/2 teaspoons adobo seasoning
  • 4 large eggs
  • 3 cloves garlic
  • 2 scallions, chopped
  • Salt and freshly ground black pepper
Chuleta:
  • 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher
  • Plain breadcrumbs, as needed
  • Corn oil, as needed
  • Aji, recipe follows
  • accompaniments: red beans and rice, sweet bananas
Hot Sauce (Aji):
  • 10 jalapenos, stemmed
  • 1/4 cup water
  • 1/4 cup white distilled vinegar
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 cups finely chopped scallions
  • 1 cup finely chopped cilantro leaves
  • 2 teaspoons salt

Directions

Chuleta:

To make the marinade: Combine all of the ingredients in blender and puree until smooth. Transfer to bowl. (The marinade can be made up to 2 days in advance covered and refrigerated.)

To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes.

Put bread crumbs in a plastic bag. Add pork and using the palm of your hand, pat bread crumbs onto pork so that it adheres well.

Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 mintues per side.

Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish.

Hot Sauce (Aji):

In a blender, pulse jalapenos with water, vinegar, and lemon juice until finely chopped. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.

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