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Fried Pork Chunks (Masitas De Puerco Fritas)

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“Fantastic! Need to be refrigerated 2-3 hours with the marinade.”

Ingredients Nutrition

  • 2 lbs lean boneless pork, cut into 2-inch cubes salt and freshly ground black pepper to taste (shoulder or leg)
  • 4 garlic cloves, smashed
  • 12 cup sour orange juice or 14 cup sweet orange juice 1/8 cup each fresh lime and lemon juice
  • vegetable oil or peanut oil, for frying
  • salt, to taste
  • crushed black pepper, to taste


  1. Sprinkle the meat liberally with salt and pepper. I.
  2. In a mortar, crush the garlic into a paste and rub the pork with the garlic paste.
  3. Place the pork in a nonreactive bowl and pour over the orange juice.
  4. Cover and refrigerate 2 to 3 hours.
  5. Drain the pork cubes.
  6. In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, 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.)
  7. 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.
  8. Occasionally turn up the heat when necessary to crisp the cubes.
  9. As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200ºF oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy).
  10. Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).

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