Memories of a Cuban Kitchen/Mary Urrutia Randleman 192

Fried Pork Chunks (Masitas de Puerco Frita)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
2 pounds lean boneless pork (shoulder or leg), cut into 2-inch cubes salt and freshly ground black pepper to taste 4 cloves garlic
1/2 cup sour orange juice or 1/4 cup sweet orange juice mixed with 1/8 cup each fresh lime and lemon juice vegetable or peanut oil for frying



1 Sprinkle the meat liberally with salt and pepper. It 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.
2 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 200 F oven until all the cubes are fried. Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).

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