cuban fried pork chunks – masitas de puerco fritas

This dish is the reason Miami smells like garlic, lime, and heaven. If you’ve ever had Cuban-style fried pork chunks, you know exactly what I mean. Juicy on the inside, golden and crispy on the outside — they’re the kind of thing you order every single time at a Cuban restaurant, then wonder why you don’t just make them at home.

cuban fried pork chunks – masitas de puerco fritas

Rated 3.7 stars by 28 users

Servings

4-6

Prep Time

15 minutes

Cook Time

1 hour

Marinade

4-24 hrs.

These crispy Cuban pork chunks are pure joy—golden on the outside, juicy on the inside, and so full of garlic-citrus flavor they practically dance off the plate. In Miami, I never bothered making them because every restaurant does them perfectly. Then I moved away and had to become my own Cuban abuela. A few phone calls, a little research… and suddenly I had the masitas of my dreams.

Bonus Tip:
For the crispiest pork chunks without deep frying, here’s the trick: after they’ve simmered and the liquid cooks off, don’t crowd the pan. Give those porky bites room to sear and develop that golden crust. Too many pieces = steam, not sizzle.

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Ingredients

2½ lbs boneless country-style ribs or pork shoulder, trimmed and cut into 2-inch chunks
10–12 garlic cloves, peeled and crushed
1 large onion, chopped
½ cup sour orange juice (or ¼ cup fresh orange juice + ¼ cup lime juice)
2 cups water
1 cup extra virgin olive oil (divided)
½ tsp kosher salt
½ tsp black pepper
1 tsp cumin
1 tsp dried oregano
½ onion, sliced into thin rings (for garnish)
1 lime, cut into wedges (for serving)

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Directions

Marinate the Pork In a large bowl, whisk together crushed garlic, chopped onion, citrus juices, ½ cup olive oil, salt, pepper, cumin, and oregano.
Add pork chunks and toss to coat. Cover and marinate in the fridge for at least 4 hours (overnight is even better).
Simmer Low & Slow Remove pork from marinade and pat dry with paper towels.
In a large, heavy pot, combine the pork with 2 cups of lightly salted water and the remaining ½ cup olive oil. Bring to a boil, then reduce to a gentle simmer.
Cook uncovered for 30–45 minutes, until the water evaporates and the pork is tender.
Fry 'Til Crispy Once the liquid is gone, the pork will begin to fry in its own fat and the oil. Let it cook until golden and crisp on the outside, turning occasionally — about 10–12 minutes.
Add the onion rings during the last few minutes for a quick sauté.
Finish & Serve Serve hot, garnished with lime wedges. (A squeeze of fresh lime right before serving takes it next level.)

Recipe Note

No sour orange? No problem.

The 50/50 mix of orange and lime juice gives you the same tangy brightness — just make sure it's fresh-squeezed. Bottled juice won’t give you that Cuban zing.

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Comments 4

Jeff Nestor on October 06, 2022

Exact recipe my old friend Alberto Vargas gave me and it’s absolutely delicious !

Chauncee Jones on March 21, 2022

I didn’t like this recipe . I used another recipe last time made Cuban chunks and it was a lot better .

Gretchen on January 07, 2022

Hello. I just got back from Miami with my family. We had this delicious pork at a restaurant. I definitely want to try your recipe. Do you have a recipe for the sauce that they serve with it? I think it has cilantro, onions, and garlic in it. Thanks for the recipe for the pork.

Jim on September 20, 2021

Going to try this in December. 👍

cuban fried pork chunks – masitas de puerco fritas