Steps:
- In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder.
- Boil the yucca in salted water until tender. Cool and grind in the meat grinder.
- Saute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients.
- Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes.
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