Your requested recipe from Cuban Cookbook
Fried Pork Chunks
by Cuban Cook
Masitas de Puerco Fritas
Serves: 4
Notes:
A tradional Cuban dish, always served with Moros y Cristianos and Mojo Sauce
Directions:
1 - Sprinkle the pork liberally with salt and pepper. In a mortar, crush the garlic into a paste and rub the pork with it. Place the pork in a nonreactive bowl and pour the sour orange juice over it. Cover and refrigerate 2 to 3 hours. If sour orange juice is not available, mix 1/4 cup of orange juice with 1/8 cup each of fresh lime and lemon juice.
2 - Drain the pork cubes. In a large saucepan, over medium heat, heat approximately 2 inches of oil until it is very hot, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.) When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes. Occasionally turn up the heat when necessary to crisp the cubes. As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200 F oven until all the cubes are fried. Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).
Ingredients:
2 Pounds Lean boneless pork (shoulder or leg) cut into 2-inch cubes
4 cloves garlic
1/2 cup sour orange juice
1/2 cup vegetable or olive oil for frying. Add salt and pepper to taste
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