Crispy Pork Pockets (Chilindrnas)

For the crispy pork pockets recipe, fry half the onion and garlic for 4-5 minutes until lightly charred in a dry frying pan. Transfer the fried onions and garlic to a saucepan, pour in water, add dried oregano and salt.

Cut the meat into pieces about 5 cm and add to the pot with spices. Cover the pan with a lid and cook over medium heat for 45-50 minutes. When the meat is cooked, take it out with a slotted spoon, let it cool, and then sort it into fibers.

In a mixer, grind the tomatoes with the remaining onion and salt to a puree consistency. Pour 1 tbsp vegetable oil into the pan, add tomato puree and simmer, uncovered, stirring occasionally, until the sauce thickens. Mix 2 cups of the prepared sauce with finely chopped capers, olives and pork.

Put 2 tbsp on each tartillas. fillings and roll from both sides to the middle, and then from the remaining two sides, also to the middle. Pour vegetable oil into a deep frying pan with a layer of 1 cm, heat up, and laying out the prepared pockets, fry them for 2 minutes on each side.

Transfer the fried pockets to a paper towel and allow excess fat to drain. Put lettuce leaves on the prepared plate, put pork pockets on top, pour over the remaining hot sauce, sprinkle with grated cheese and serve immediately.