Masitas de puerco cubane

Ingredienti

• 2 1/2 lbs boneless pork shoulder (cut into 1 1/2-inch cubes)
• 1/2 cup sour orange juice ((naranja agria))
• 6 cloves garlic (mashed to a paste with 1 teaspoon salt)
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• Vegetable oil for frying
• Sautéed white onion slices
• Avocado Onion Salad ((see notes))
• Arroz con Frijoles ((Black beans & rice))
• Sweet Plantains
• Lime wedges

Preparazione

1. 1

   In a large bowl, add the pork chunks and then add sour orange juice, mashed garlic paste, oregano, cumin, and pepper. Toss to coat with the marinade. Cover the bowl and marinate in the fridge to marinate for at least 1 hour or overnight in the fridge.

2. 2

   Remove the pork chunks from the marinade. Pat them dry with paper towel and discard the marinade.

3. 3

   In a large saucepan, heat 2-3 inches of oil enough to cover the pork chunks and heat to medium heat. The oil must be very hot but not smoking.

4. 4

   Working in batches, add the pork chunks to the pan and then turn the heat up to high to brown on all sides, about 5 minutes. The pork will release moisture so raising the heat to high will help the oil stay hot. Careful not to overcrowd the pan.

5. 5

   When the oil is hot again and the pork chunks are browned on all sides, turn the heat back down to medium-high and keep cooking until they’re cooked through and crispy, about 10 minutes.

6. 6

   Transfer the pork chunks to a plate lined with paper towels to drain. Serve immediately with lime wedges. Enjoy!