Best 3 Fried Pork Chunks Masitas De Puerco Fritas Recipes

**Pork lovers, rejoice! Masitas de Puerco Fritas, also known as Cuban Fried Pork Chunks, is a delectable dish that will tantalize your taste buds and transport you to the vibrant streets of Havana. These succulent pork chunks are marinated in a blend of citrus, garlic, cumin, and oregano, then fried to perfection until golden brown and crispy. Served with a side of congri rice and sweet plantains, this traditional Cuban dish is a symphony of flavors that will leave you craving more.**

**This article provides two delectable variations of Masitas de Puerco Fritas to satisfy every palate. The classic recipe stays true to the traditional Cuban flavors, while the mojo version adds a vibrant citrusy kick that will awaken your senses. Both recipes are meticulously explained with step-by-step instructions, ensuring that even novice cooks can create this culinary masterpiece.**

Check out the recipes below so you can choose the best recipe for yourself!

CARNE FRITA (FRIED PORK CHUNKS)

Carne Frita (Fried Pork Chunks) image

Make and share this Carne Frita (Fried Pork Chunks) recipe from Food.com.

Provided by Michelle Figueroa

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs fresh pork shoulder (Cut into 1 inch chunks)
1/4 cup red wine vinegar
1/3 cup olive oil
1 tablespoon adobo seasoning
5 garlic cloves, mashed to a paste
1/2 teaspoon oregano

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.

FRIED PORK CHUNKS (MASITAS DE PUERCO FRITAS)

Fried Pork Chunks (Masitas De Puerco Fritas) image

Make and share this Fried Pork Chunks (Masitas De Puerco Fritas) recipe from Food.com.

Provided by Manami

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

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

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).

CHICHARRONES (PORK CRACKLIN'S)

Chicharrones (Pork Cracklin's) image

These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

Provided by Virgilio Martinez

Time 2h10m

Yield Serves 8

Number Of Ingredients 6

Ingredients

4 lb. (1.8 kg) pork belly, skin attached
1 cup (9 oz.; 250 g) sea salt
1 Tbsp. lard
2 garlic cloves, crushed
2 bay leaves
2 limes, cut into wedges, to serve

Steps:

Rub the pork belly with the salt and let sit for 1 hour.
Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

Tips:

For the tastiest result, select pork shoulder with a good amount of fat.
Marinating the pork chunks overnight or for at least 6 hours allows the flavors to penetrate deep into the meat, resulting in more flavorful and tender pork.
Use a large skillet or Dutch oven to fry the pork chunks in batches to prevent overcrowding and ensure even cooking.
Maintain the oil temperature between 350°F and 375°F (175°C to 190°C) to achieve a crispy exterior and juicy interior.
Avoid moving the pork chunks too much while frying to prevent them from breaking apart.
Use a slotted spoon to remove the pork chunks from the oil to allow excess oil to drain. This helps achieve a crispy texture.
Serve the fried pork chunks immediately, accompanied by your preferred sides such as rice, beans, or tostones.

Conclusion:

Masitas de puerco fritas, or fried pork chunks, are a delicious and versatile dish enjoyed in many cultures. With its crispy exterior, tender interior, and flavorful marinade, this dish is sure to be a hit at your next gathering. Whether you serve it as an appetizer, main course, or part of a larger spread, this dish is sure to impress. So gather your ingredients, follow the steps, and indulge in the delightful experience of homemade fried pork chunks.