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Monday, November 8, 2010

Masitas De Puerco Fritas -- Fried Pork Chunks

The flavors and aromas from a Cuban kitchen send me salivating!    I love the cuisine and the cold weather makes me homesick for Calle Ocho in Miami....Little Havana.    When I lived in Miami, (seems like ages ago) the 70's and the gas shortage  are seared into my mind.  That was a long time ago but my memories remain!

It was with great pleasure to find Three Guys from Miami and their blog.   They have renewed and revived my interest in Cuban Cooking.    Included with this I have  a recipe for Mojo...Cuban marinade.   Easy to make but also available in most grocery marts under the brand name of Goya.  


Ready for serving


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Masitas De Puerco Fritas -- Fried Pork Chunks

Cuban, pork

21/2 pounds pork loin or
  boneless country ribs
  Mojo (recipe follows)
2 cups water
1/4 cup lard
1/2 teaspoon salt
1/2  onion, sliced into rings
  lime wedges

Cut pork into 2-inch chunks. Cover the chunks with Mojo. Marinate for at least 4 hours or overnight in the refrigerator.

Remove meat from marinade and pat dry with a paper towel. Place the meat in a pot with approximately 2 cups of lightly salted water and lard. Bring to a boil, reduce heat to low, and simmer, uncovered, until all water boils away-about 30 to 45 minutes. Don't, as we have, take this opportunity to walk the dog, mow the lawn, or shoot the breeze with the next door neighbor. You must remain alert and vigilant. The time between when the water boils away and the whole pan of meat is turned into charcoal is very short!

Lightly brown the cooked pork in the melted fat until crispy on the outside-you don't want to overcook it! Toss in the onion slices and sauté briefly. Garnish with lime wedges.

Original source  www.icuban.com

Notes:  Three Guys from Miami


** Exported from Now You're Cooking! v5.87 **

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Mojo Sauce

Cuban, marinade

1/3 cup olive oil
8  garlic cloves, minced
2/3 cup sour orange juice or lime
1/2 teaspoon cumin, ground
  salt and pepper, to taste

Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted but not brown, about 30 seconds.

Add the sour orange juice, cumin, and salt and pepper. The sauce may spatter. Bring sauce to a rolling boil. Correct seasonings, adding salt and pepper to taste.

Cool before serving. Mojo tastes best when served within a couple of hours of making, but it will keep for several days, covered, in the refrigerator.

Notes:  Steven Raichlen

Yield: 1 cup


** Exported from Now You're Cooking! v5.87 **

Along with the pork, I am serving the traditional  
Black Beans and brown rice.  

A fresh salad with green grapes dressed with a 
honey mustard dressing finish the meal!  



Bon Appétit! 
and Enjoy your day 



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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013