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Recipe from: cubaninthemidwest Image credit: Ivonne |
Fried Pork Chunks (Masitas de Puerco)
“I took this recipe from Epicurian.com. I only had a little over a pound of pork loin so I halved it.
The proportions and instruction according to the site are as follows: (my notes
are in bold)”
Ivonne
Ingredients:
2-1/2 lb.
fresh pork loin
12 garlic
cloves peeled and crushed
1 large onion
chopped
1/2 cups sour
orange juice (or 1/4 cup unsweetened orange juice & 1/4 cup lime juice)
2 cups water
1 cup pure
Spanish olive oil
1/2 teaspoon
salt
1/2 fresh
onion sliced into rings
Lime wedges
1 teaspoon
oregano
1 teaspoon
cumin
Directions:
Cut pork into
2 inch chunks.
To prepare
marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil,
oregano, cumin and salt.
Pour over
pork chunks and marinate for at least 3 hours or overnight in the refrigerator.
Remove meat
from marinade.
Place in pot
with two cups of water and 1/2 cup olive oil. (I did not remove the meat from
the marinade; I placed all of it in the pot)
Simmer,
uncovered until all water boils away -- about 30 to 45 minutes. (The pork
became
very tender during this process.)
Brown the
pork in the oil until crispy on the outside.
Add onion
slices and sauté briefly.
Garnish with
lime wedges. (I skipped these last two directions since I placed the pork in
the
pot with the chopped onions from the marinade and it already had lime
juice).
Tip from
Maria: If in the end your masitas are pale in color, you can quick-fry them in
a non-
stick skillet with some olive oil on high (for a couple of minutes).
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