Pulpo Frito con Castacán Rápido
Pulpo Frito con Castacán·(pool-poh free-toh kohn kahs-tah-kahn)
Gulf Coast Sunsets: Bright & Fast Seafood
Walk into a beachside palapa in Progreso and the air smells of sea salt, woodsmoke, and rendering pork fat. Pulpo con Castacán is the ultimate Yucatecan surf and turf. Traditionally, this demands hours of slowly boiling native hairless pig and massaging raw octopus. Here is the secret for the American kitchen on a Tuesday night: buy pre-cooked octopus and standard skin-on pork belly. By simmering the pork in a splash of water first, you tenderize the meat before it fries in its own fat. Toss the octopus right into that glorious lard to crisp up. It’s rich, fast, incredibly crunchy, and tastes exactly like home.
Ingredients
- skin-on pork belly1 lb
- pre-cooked octopus tentacles1 lb
- water1/2 cup
- kosher salt1/2 tsp
- red onion1 large
- habanero pepper1 med
- fresh lime juice1/2 cup
- orange juice1/4 cup
- fresh cilantro1 small bunch
- avocado1 large
- corn tortillas12 small
Method
- 01
Make the pickled red onions.
In a small bowl, combine the sliced red onion, minced habanero, lime juice, orange juice, and a heavy pinch of salt. Toss well and set aside. Doing this first allows the onions to soften and turn a vibrant, beautiful pink while you cook the proteins.
- 02
Render the pork belly.
Place a wide, heavy-bottomed skillet over medium heat. Add the scored pork belly pieces, water, and salt. Let the pork simmer until the water completely evaporates, about 12 to 15 minutes. This gentle braise softens the tough connective tissues before the fat begins to fry.
- 03
Fry the castacán.
Once the water is gone, you will hear a sharp sizzle. Increase the heat to medium-high and stand back as the pork belly begins to fry in its own rendered lard. Cook for 5 to 7 minutes until the skin puffs into bubbly chicharrón and the meat is deep golden brown and crispy. Remove with a slotted spoon, chop into bite-sized chunks once cool enough to handle, and leave the hot fat in the skillet.
- 04
Flash-fry the octopus.
Ensure the rendered pork fat is shimmering hot. Carefully add the dry octopus medallions to the fat. Because the octopus is already cooked, we are only looking for texture. Fry quickly, stirring frequently, for just 2 to 3 minutes until the edges are deeply browned and crispy. Do not overcook, or the meat will turn rubbery.
- 05
Assemble and serve.
Return the chopped castacán to the skillet for 30 seconds just to heat everything through and marry the flavors. Transfer to a warm serving platter and serve immediately alongside the warm corn tortillas, sliced avocado, cilantro, and the bright, spicy pickled red onions.
Notes
The citrus hack.
True naranja agria (sour orange) is the backbone of Yucatecan acidity, but it is notoriously difficult to find fresh in the States. The two-to-one ratio of lime to navel orange juice is a grandmother-approved diaspora substitution that perfectly mimics that floral tartness.