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home > recipes > meat > masitas de puerco fritas
from US 2-1/2 lb. fresh pork loin or (Boston butt) 12 garlic cloves, peeled and crushed 1 large onion chopped 1/2 cup sour orange juice (or 1/4 cup unsweetened orange juice & 1/4 cup lime juice) 2 cups water 1 cup pure Spanish olive oil 1/2 teaspoon salt 1/2 fresh onion sliced into rings lime wedges 1 teaspoon oregano 1 teaspoon cumin Cut pork into 2 inch chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator. Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away -- about 30 to 45 minutes. Brown the pork in the oil until crispy on the outside -- DO NOT overcook! Add onion slices and saute briefly. Garnish with lime wedges. Serve with white rice and plantains.

Masitas De Puerco Fritas


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(posted July 4, 2010)

from US

2-1/2 lb. fresh
pork loin or (Boston butt)
12
garlic cloves, peeled and crushed
1 large
onion chopped
1/2 cup
sour orange juice (or 1/4 cup unsweetened orange juice & 1/4 cup lime juice)
2 cups water
1 cup pure
Spanish
olive oil
1/2 teaspoon
salt
1/2 fresh
onion sliced into rings
lime wedges
1 teaspoon
oregano
1 teaspoon
cumin

Cut
pork into 2 inch chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup
olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator.

Remove meat from
marinade. Place in
pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away -- about 30 to 45 minutes. Brown the pork in the oil until crispy on the outside -- DO NOT overcook! Add onion slices and saute briefly. Garnish with lime wedges. Serve with white rice and plantains.



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