Entree: Cuba – Masitas de Puerco (Cuban marinated pork chunks seasoned with garlic, citrus, and oregano then pan-fried until crisp)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 2 hrs

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) fresh orange juice (or 1/2 cup bitter orange substitute + 1/2 cup orange)
- 1/4 cup (60 ml) fresh lime juice
- 8 cloves garlic, minced (about 30 g)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (8 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- Vegetable oil for frying, about 1–2 cups (240–480 ml) as needed for shallow frying
- 1 medium onion, sliced for garnish (about 6 oz / 170 g)
- 1 tbsp (15 ml) white vinegar (for finishing drizzle)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. In a non-reactive bowl whisk together orange juice, lime juice, minced garlic, olive oil, oregano, cumin, salt, and pepper. Add pork cubes and toss to coat. Cover and refrigerate to marinate at least 2 hours or overnight for best flavor.
2. Remove pork from marinade and pat dry with paper towels. Reserve marinade. Dredge pork pieces lightly in flour, shaking off excess.
3. Heat about 1/4 inch (6 mm) vegetable oil in a large heavy skillet over medium-high heat until shimmering. Fry pork in batches, avoiding overcrowding, until edges are deeply golden and crisp, about 6–8 minutes per batch. Transfer to a paper towel–lined tray and keep warm.
4. If desired, drain excess oil from the skillet leaving about 1 tbsp (15 ml). Add sliced onion and sauté until softened and slightly caramelized, about 4 minutes.
5. Pour reserved marinade into the skillet and bring to a simmer to cook out rawness, about 3–4 minutes. Add 1 tbsp (15 ml) white vinegar, scrape up browned bits, and reduce slightly to a glossy sauce.
6. Return fried pork to the skillet and toss briefly to coat and heat through, about 1–2 minutes.
7. Transfer to a serving plate, garnish with cilantro or parsley, and serve hot with rice, black beans, and fried plantains as traditionally enjoyed.