Cuban Fried Pork Chunks

John and I had an amazing fried pork dish in Key West at a Cuban restaurant (I think it was masitas de puerco), and he wanted me to try to recreate it at home. I had a lot of fun with the recipe. I didn’t think mine came out as juicy as what we had, but I suspect part of it had to do with my using too lean of a cut of meat. We still really enjoyed this meal. The leftover pork is great in tacos. I’m having some for lunch today as a quinoa bowl, with red wine vinegar, spinach, leftover peppers and a spoonful of black beans.


For marinade:

12 garlic cloves
1 large onion chopped
1/4 cup orange juice
1/4 cup lime juice
1 cup olive oil
1 tbsp cumin
1 tbsp Mexican oregano

For fried pork:

vegetable oil, for frying

1 pork loin

1 onion, sliced

cilantro, chopped, for garnishing

limes, quartered, for serving

Combine marinade ingredients. Marinate pork overnight.

Preheat oven to 375. Cook pork until almost cooked through (about an hour). Allow to cook and slice into chunks.

Preheat oil in Dutch oven or fryer to at least 300 degrees. Fry pork chunks in batches (I did three batches), along with some onion strips, until golden brown (about five minutes), rotating if needed. Blot on paper towels. Season with salt and garnish with cilantro. Serve with lime (you really need a little hit of acid – we were out of limes so I used a bit of red wine vinegar).



1 Comment

Filed under pork dishes

One response to “Cuban Fried Pork Chunks

  1. Pingback: Our Favorite Recipes of 2014 | Missy's Recipes

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