Fried Pork Chunks

Fried Pork Chunks

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Cubans love fried pork chunks, but there’s a problem: they don’t always turn out as perfect as we’d like.

This is the most common question I get on social media: how to make the pork chunks juicy yet well-browned and full of flavor.

If you experience the same issue, I have the perfect solution for you with this recipe. From now on, you will make them just as you wished, and your guests will be amazed.

Since we’re talking about pork, I also recommend checking out the pork loin recipe.

And now, tell me, are you eager to know the secret? Let’s discover it together.

Fried Pork Chunks

Fried Pork Chunks recipe

Step-by-Step Guide to Preparing Fried Pork Chunks, a Simple and Delicious Cuban Cuisine Recipe That Everyone Loves.

  • Prep Time10 min
  • Cook Time10 min
  • Total Time20 min
  • Yield1
  • Serving Size100g
  • Energy123 cal

Ingredients

  • 800g Boneless Pork Meat
  • 1 Orange
  • 1 Lemon
  • 3 Garlic Cloves
  • Salt and Pepper to Taste
  • Oil or Lard for Frying

Preparation Method

1

Start by cutting the 800g of pork into cubes and then season with salt and pepper, according to your personal taste.

2

Additionally, add the juice of 1 orange and 1 lemon.

3

Next, crush 3 garlic cloves. Remember, if you are using a different amount of meat, you should also adjust the other ingredients accordingly. For 800g of meat, I use 3 large garlic cloves.

4

Mix well so that the ingredients are fully integrated and let it rest for at least 30 minutes, or even overnight if you have enough time.

5

Fry in plenty of hot oil or lard over medium heat for 8 to 10 minutes, or until they are completely browned.

6

Serve with onions and fresh lemon.

  • Nutrition Facts

  • 4 servings per container
  • Serving Size100g
  • Amount per serving
  • Calories123
  • % Daily Value*
  • *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How to Prepare Juicy Fried Pork Chunks?

The trick to making them very juicy mainly lies in using an acid in the marinade, in this case orange and lemon, but Cubans prefer sour orange.

Outside of Cuba, it’s hard to find sour orange, but the combination of orange and lemon achieves a similar result.

Now, pay attention because that’s not all. The longer the meat rests with the marinade, the tastier and juicier it will be, so I recommend marinating it overnight, or at least 30 minutes before cooking.

And here’s another trick: add the pork to the hot oil along with all the juice from the marinade. This way, they cook in the juice, become tender, and finally, they get completely browned at the end.

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Dailis

CEO en Qbita LLC | Web

Hola, soy Dailis, Chef Profesional y creadora de varios proyectos de cocina Internacional. Te doy la Bienvenida a Receta Cubana.

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