Karne Frita

Ever since I was a kid I remember having Karne Frita at least once a week. I’m not very sure if this is an original recipe of my Lola but I learned to love it because of her.
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Her way of preparing Karne Frita was quite simple. She would take lomo or pork tenderloin, cut them into 1-inch thick slices, marinate them in patis, coat them in flour, then deep fry them. She would always serve them with a bastardized thousand islands dressing made with mayo and ketsup. I remember it being oily and so yummy. I always knew by the distinct smell of fried pork that we were having karne frita for dinner.
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Since then I have made my own version of Karne Frita. Its not that I didn’t like my Lola’s version. I loved it. Its just that my kids don’t like huge chunks of meat. So instead of cutting the lomo into thick slices I have decided to prepare it like a Shnitzel. My kids love this version and swear that it tastes like fried chicken. My youngest kid can actually finish 3 of these.
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Here’s my recipe for Karne Frita…Shnitzel style.
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• 750 grams lomo (pork tenderloin)
• 1/4 cup patis
• 1/2 tsp. black pepper
• 1 tsp. calamansi juice
• flour for dredging
• 3 Tbsp. canola oil
• 4 Tbsp. butter
• 1 Tbsp. lemon juice
• salt & pepper
• 1 lemon sliced into wedges

Trim the lomo of any fat and ligaments.  Cut the meat into 6 or 7 pieces.  Put each piece of meat between 2 sheets of plastic wrap and pound with a meat mallet until 1/8 inch thick.
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In a bowl put the patis, pepper and calamansi juice. Marinate the meat in this mixture for about 30 minutes.
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In a skillet melt the 2 tablespoons of butter with the oil. Dredge the meat in flour and pan fry until golden brown.
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Add the remaining 2 tablespoons of butter into the skillet and whisk in the 1 tablespoon lemon juice.  Season with salt and pepper.  Pour sauce over the karne frita.
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Serve with lemon wedges.

Tags: pork

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