Masitas De Puerco Fried Pork Chunks Food

FRIED PORK CHUNKS (MASITAS DE PUERCO FRITAS)

Steps:

• Sprinkle the meat liberally with salt and pepper. I.
• In a mortar, crush the garlic into a paste and rub the pork with the garlic paste.
• Place the pork in a nonreactive bowl and pour over the orange juice.
• Cover and refrigerate 2 to 3 hours.
• Drain the pork cubes.
• 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.)
• 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.
• Occasionally turn up the heat when necessary to crisp the cubes.
• 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).
• Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).

FRIED PORK (MASAS DE PUERCO FRITAS)

Steps:

• Cut pork into 2 inch chunks and remove excess fat and skin from pork.
• Combine spices,garlic,onion,green pepper,and olive oil.
• Pour over pork chunks and set aside for 2 hours or over night.
• Deep fry pork until crispy on the outside and tender on the inside.

CARNE FRITA (FRIED PORK CHUNKS)

Steps:

• Rinse meat add vinegar, garlic, adobo, oregano, and olive oil. Let marinate 2 hours or overnight.
• Deep fry at 350 degrees in medium sized batches till done , about 10 -12 minutes. Drain and serve.

MASAS DE PUERCO (CUBAN FRIED PORK)

Steps:

• Cut the pork shoulder into 2-inch cubes, removing and discarding as much of the fat as possible.
• In a heavy pot or Dutch oven, heat 1/4 cup vegetable oil over medium-high heat until shimmery.
• Add the pork pieces, sprinkle with salt and pepper, and sauté until nicely golden brown.
• Add the oregano, cumin and minced garlic and sauté about 3 more min, stirring.
• Add the orange juice and beer. The liquid should almost cover the pork. Add more juice if needed.
• Reduce the heat to simmer, cover and let cook until pork is very tender, about 1 hour or so.
• Drain the meat well, and set aside to cool.
• When ready to serve, heat the vegetable oil to 350ºF.
• Add the cooked pork pieces in batches, and deep fry until brown and crisp on the outside.