Masitas de Puerco
Crispy on the outside and tender on the inside, Masitas de Puerco are succulent fried pork chunks marinated in a flavorful blend of sour orange juice, garlic, and spices. This popular dish is a staple in Nicaraguan cuisine and is often served with rice and beans.
🧂 Ingredients
- 1.5 kg Pork shoulder(cut into 1.5-inch cubes)
- 120 ml Sour orange juice(or a mix of 2 parts orange juice, 1 part lime juice, 1 part lemon juice)
- 6 cloves Garlic(mashed to a paste with 1 tsp salt)
- 1 tablespoon Dried oregano
- 0.5 tablespoon Ground cumin
- 0.25 teaspoon Black pepper(freshly ground)
- Vegetable oil(for frying)
👨🍳 Instructions
- 1
In a large bowl, combine the pork cubes with sour orange juice, garlic paste, oregano, cumin, and black pepper. Toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
- 2
Heat about 1 inch of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- 3
Carefully add the marinated pork chunks to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 5 minutes per side, until golden brown and crispy.
- 4
Remove the fried pork with a slotted spoon and drain on paper towels. Discard excess oil, leaving about 2 tablespoons in the pot.
- 5
Return the fried pork to the pot. Add about 1/2 cup of water or broth, cover, and simmer over medium-low heat for 30-40 minutes, or until the pork is very tender.
- 6
Once tender, uncover and continue to cook until the liquid has evaporated and the pork is slightly crispy again. Serve hot.
💡 Pro Tips
- ✓Sour orange juice is traditional, but a mix of orange, lime, and lemon juice works as a substitute.
- ✓Ensure the oil is hot enough before frying to achieve a crispy exterior.
- ✓Serve with gallo pinto, fried plantains, or a fresh salad.
🔄 Variations
- Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Some recipes include a splash of beer in the braising liquid for added depth of flavor.