The Dominican Republic cuisine is called Dominican fried salami.
When you have Mangu, Fried Salami is one of the three hitters.If you have read my post on the traditional Dominican dish, you will believe the hype.The definition of Dominican comfort food is Mangu.Dominican Fried Salami is one of the most popular combinations.Dominican Salami is different than anything you have had before.It is not like Italian Genoa Salami.Dominican Salami is in a class of its own.
Dominican Salami is very salty and has a smoky flavor.It is a cured meat that we fry to give it a nice crispiness.It varies from person to person.Green Plantains are important to the Dominicans.It is a special place in our hearts.We eat it as a snack with Tostones or in rice.Locrio de Salami is one of my favorite dishes.I feel like a queen whenever I eat it, even though it is considered a poor man's dish.
It's pretty straight forward to cook Dominican Salami.The only thing you have to do is warm up some oil and put it in the salami slices.After a few minutes, you flip them.You don't have to add a ton of oil to fry Dominican Salami because it releases its own oil.I like to think of the Dominican version of bacon.I like Dominican Salami more than bacon.I am not a fan of bacon.I know.
It is possible to cut a small slit into Dominican Salami.This helps the Salami stay flat while you fry it.I do this trick from time to time.
There aren't many brands that reign supreme in Dominican Salami.The one that you prefer will let people know which region of The Dominican Republic you are from.My family is from Santiago.My favorite Salami is Induveca.Another wildly popular brand is Campesino.The debate between Campesino and Induveca will usually result in a split.My boyfriend and I are both Campesino fans.The third brand is called Higueral.The red wrapper will always give it away.
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