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Fried Pork Chunks

How to Make the Best Masitas de Puerco Fritas

Raúl Musibay: If you've been to a Cuban sandwich window, a Cuban bakery, or many Miami restaurants, you may have seen a stack of browned meat sitting under a heating lamp.

Jorge Castillo: The meat is pork, and there is a dish prepared in the same way called Masitas de Puerco Fritas.

Raúl Musibay: In Mexican markets, they sell something very similar called carnitas.

Glenn Lindgren: The meat makes a delicious sandwich with Cuban bread. Or eat it straight with recommended side dishes.

Fried Pork Chunks – Masitas de Puerco Fritas

By Three Guys From Miami

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 6-8 servings

The ultimate fried pork experience - what a mouthful!

INGREDIENTS:

2 1/2 pounds boneless country-style ribs or pork shoulder
Mojo (recipe here)
2 cups water
1/4 cup lard
1/2 teaspoon salt
1/2 onion, sliced into rings
1 lime, cut in 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 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.

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