Masitas de puerco are delectable fried pork chunks, known for their irresistible juicy, tender interior. The recipe starts by marinating pieces of pork shoulder in a flavorful blend of sour orange juice, garlic, and spices. The pork chunks are then deep-fried until golden brown. The result is a mouthwatering dish that pairs beautifully with arroz con frijoles (black beans & rice) and avocado onion salad. Whether you're hosting a family gathering or simply want to savor a taste of Cuban cuisine, masitas de puerco are sure to impress.
In a large bowl, add the pork chunks and then add sour orange juice, mashed garlic paste, oregano, cumin, and pepper. Toss to coat with the marinade. Cover the bowl and marinate in the fridge to marinate for at least 1 hour or overnight in the fridge.
Remove the pork chunks from the marinade. Pat them dry with paper towel and discard the marinade.
In a large saucepan, heat 2-3 inches of oil enough to cover the pork chunks and heat to medium heat. The oil must be very hot but not smoking.
Working in batches, add the pork chunks to the pan and then turn the heat up to high to brown on all sides, about 5 minutes. The pork will release moisture so raising the heat to high will help the oil stay hot. Careful not to overcrowd the pan.
When the oil is hot again and the pork chunks are browned on all sides, turn the heat back down to medium-high and keep cooking until they’re cooked through and crispy, about 10 minutes.
Transfer the pork chunks to a plate lined with paper towels to drain. Serve immediately with lime wedges. Enjoy!
Notes
Avocado Onion Salad
2-3 Hass avocados
1/4 cup thinly sliced white onions (half moons)
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Cut Hass avocados into thin slices, top with onions, then drizzle with olive oil, red wine vinegar, salt, and pepper to taste. Enjoy!