Ingredients
Mango Iced Green Tea
- 16 oz Water
- 2 bags Green Tea
- 1 ripe Mango peeled and diced
- Honey or Sugar (to taste)
- Ice cubes
Fried Pork Cemita
- 8 oz Pork chops boneless
- Salt to taste
- Black pepper to taste
- 1 cup All-purpose flour
- 2 Eggs beaten
- 1 cup Seasoned bread crumbs
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 cups Vegetable oil for frying
- 2 Brioche buns or cemita rolls
- 1 Avocado sliced
- 1/2 cup Oaxaca cheese shredded
- ¼ cup Fresh cilantro
- 1 Jalapeño pepper sliced
Moretum
- 2 oz Feta cheese
- 2 cloves Garlic
- 1 oz Fresh parsley chopped
- 1 oz Fresh cilantro chopped
- 1 tsp Extra-virgin olive oil
- 1 tsp White wine vinegar
- 1/4 tsp Black pepper
- 1/4 tsp Salt
- 2 Pita bread for serving
Instructions
- Preparing the Mango Iced Green Tea: In a pot, bring water to a simmer. Remove from heat and steep the green tea bags for 10 minutes. Add the tea to a blender and blend in the diced mango until smooth. Strain through a mesh strainer and add sugar or honey to taste. Refrigerate to cool.
- Season the pork chops with salt and black pepper on both sides.
- In three separate shallow dishes set up the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder.
- Dredge each pork chop in the flour, ensuring an even coating.
- Dip the floured pork chops into the beaten eggs, coating them thoroughly.
- Press the pork chops into the breadcrumb mixture, ensuring they are fully coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Carefully place the breaded pork chops into the hot oil and fry until golden brown and cooked to an internal temperature of 145°F (62°C).
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- Prepare the moretum: in a bowl, combine the feta cheese and garlic. Use a fork to mash them together until well blended. Add the chopped parsley and coriander to the mixture and stir until combined. Drizzle in the olive oil and white wine vinegar, mix thoroughly. Season with black pepper and salt. Adjust seasoning to taste.
- Optional: warm the pita in a pan over medium heat on both sides. Then cut into wedges.
- Slice the rolls in half and lightly toast them.
- Assemble the cemita: Layer the roll with avocado, Oaxaca cheese, fried pork, cilantro, and jalapeños. Close the sandwiches.
- Enjoy your delicious fried pork cemita, moretum, pita bread with Mango Iced Green Tea.
Nutrition
Calories: 791kcal | Carbohydrates: 68g | Protein: 47g | Fat: 38g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1280mg | Potassium: 1347mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3370IU | Vitamin C: 43mg | Calcium: 343mg | Iron: 6mg

Fried Pork Cemita
Ingredients
Mango Iced Green Tea
- 16 oz Water
- 2 bags Green Tea
- 1 ripe Mango peeled and diced
- Honey or Sugar (to taste)
- Ice cubes
Fried Pork Cemita
- 8 oz Pork chops boneless
- Salt to taste
- Black pepper to taste
- 1 cup All-purpose flour
- 2 Eggs beaten
- 1 cup Seasoned bread crumbs
- 1 tsp Paprika
- 1 tsp Garlic powder
- 2 cups Vegetable oil for frying
- 2 Brioche buns or cemita rolls
- 1 Avocado sliced
- 1/2 cup Oaxaca cheese shredded
- ¼ cup Fresh cilantro
- 1 Jalapeño pepper sliced
Moretum
- 2 oz Feta cheese
- 2 cloves Garlic
- 1 oz Fresh parsley chopped
- 1 oz Fresh cilantro chopped
- 1 tsp Extra-virgin olive oil
- 1 tsp White wine vinegar
- 1/4 tsp Black pepper
- 1/4 tsp Salt
- 2 Pita bread for serving
Instructions
- Preparing the Mango Iced Green Tea: In a pot, bring water to a simmer. Remove from heat and steep the green tea bags for 10 minutes. Add the tea to a blender and blend in the diced mango until smooth. Strain through a mesh strainer and add sugar or honey to taste. Refrigerate to cool.
- Season the pork chops with salt and black pepper on both sides.
- In three separate shallow dishes set up the all-purpose flour, beaten eggs, and breadcrumbs mixed with paprika and garlic powder.
- Dredge each pork chop in the flour, ensuring an even coating.
- Dip the floured pork chops into the beaten eggs, coating them thoroughly.
- Press the pork chops into the breadcrumb mixture, ensuring they are fully coated.
- Heat vegetable oil in a large skillet over medium-high heat.
- Carefully place the breaded pork chops into the hot oil and fry until golden brown and cooked to an internal temperature of 145°F (62°C).
- Once cooked, transfer the fried pork chops to a paper towel-lined plate to drain excess oil.
- Prepare the moretum: in a bowl, combine the feta cheese and garlic. Use a fork to mash them together until well blended. Add the chopped parsley and coriander to the mixture and stir until combined. Drizzle in the olive oil and white wine vinegar, mix thoroughly. Season with black pepper and salt. Adjust seasoning to taste.
- Optional: warm the pita in a pan over medium heat on both sides. Then cut into wedges.
- Slice the rolls in half and lightly toast them.
- Assemble the cemita: Layer the roll with avocado, Oaxaca cheese, fried pork, cilantro, and jalapeños. Close the sandwiches.
- Enjoy your delicious fried pork cemita, moretum, pita bread with Mango Iced Green Tea.
Nutrition
Calories: 791kcalCarbohydrates: 68gProtein: 47gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 265mgSodium: 1280mgPotassium: 1347mgFiber: 10gSugar: 5gVitamin A: 3370IUVitamin C: 43mgCalcium: 343mgIron: 6mg
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