cuban fried pork chunks – masitas de puerco fritas
Being in Miami made it easy for me to have one of my favorite Cuban dishes, masitas de puerco fritas-- fried pork chunks. I had to ask around and do a little research to make these because whenever I’m in Miami I just order them at restaurants.
2 1/2 pounds boneless country-style ribs or pork shoulder, trimmed of fat
10-12 garlic cloves, peeled and crushed
1 large onion, chopped
½ cup sour orange juice (or ¼ cup unsweetened orange juice and ¼ cup lime juice)
2 cups water
1 cup extra virgin olive oil
½ teaspoon salt
½ teaspoon pepper
½ onion, sliced into rings
1 lime, cut in wedges
1 teaspoon cumin
1 teaspoon oregano
Cut pork into 2-inch chunks.
Mix garlic, onion, orange juice, ½ cup olive oil, salt, pepper, cumin and oregano. Pour over pork chunks and marinate for least 4 hours or overnight in the refrigerator.
Remove meat from marinade and pat dry with a paper towel. Place the meat in a pot with 2 cups of lightly salted water and ½ cup of olive oil. Bring to a boil, reduce heat to low, and simmer, uncovered, until all water boils away -- about 30 to 45 minutes.
Lightly brown the cooked pork in the melted fat until crispy on the outside, about 10 minutes. Be careful not to overcook. Toss in the onion slices and sauté briefly. For extra flavor, squeeze some fresh lime juice on the pork and garnish with lime wedges.