Masitas de Puerco

Crisp Fried Pork Chunks

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

At El Palacios de Los Jugos in Miami’s Little Havana, crisp, juicy deep-fried chunks of pork are garnished with sliced onion and sold by the pound. Masitas are usually served with a side of rice and black beans.


  • 4 cloves garlic
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon


Crush the garlic in a garlic press and place in a shallow, nonreactive baking dish. Add the oregano, salt, cumin, and pepper and mash together with a fork to make a paste. Stir in the bitter orange juice. Add the pork and toss to coat with the marinade. Cover and let the pork marinate, refrigerated, for at least 1 hour.

Preheat the oven to