2 quarts olive oil for frying
2 eggs and reserved delicious pork
3 onions, diced
1 tomato, diced
2 slices enchilada graphada (chopped tomato), removed from salsa
Heat oil to 375 on a medium-size medium-floured skillet. Heat the oil to medium and lightly oil the skillet. Brown the pork on all sides and add the onion to hold 1/2 and 1/2 tomato.
Fry, turning once until all the tomato is browned, until the pork is clear and pork is no longer pink.
Transfer the pork to a container with a lid and place in the refrigerator to marinate for 1 hour. Preheat the oil to high and saute onion, tomato and remaining tomatoes until the tomatoes are heated through.