Masitas de Puerco Fritas sounds so much better than the English translation, Fried Pork Chunks. Or better yet, Fried Pork Chucks with Mayo. Well if you love pork, like I do, then you probably are not put off by the name. If you are, call it something else but do give it a try. These little fried pieces of pigs are delicious. They make a great snack or appetizer and (wait for it) they are 100% fat free! Oh, wait, I am thinking of another recipe. Anyway they are delicious. I serve them with a spicy accoutrement (always wanted to use that word) of mayonnaise mixed with Thai chile paste and a squeeze of lime. Not exactly the way it’s done in Miami but good none the less.

INGREDIENTS:

For the pork

• 2 lb pork butt, cut into 1 – 2 inch chunks
• 1 cup Seville orange juice
• 6 cloves garlic, chopped
• 1 tablespoon oregano
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 32 oz canola oil

For the spicy mayo

• 1/2 cup mayonnaise
• 1/4 cup Thai chile paste
• 1 tablespoon lime juice
• 2 – 3 dashes Thai hot sauce (optional)

PREPARATION:

1. Place pork in a non reactive container and add the orange juice, garlic, oregano, salt and pepper. Mix thoroughly to coat the cubes. Cover and let marinate overnight. You will probably want to seal the container tight or everything in your fridge will smell of garlic in the morning.

Cooking Tip!

Cubans use the juice of Seville oranges to make marinades, primarily mojo criollo. These oranges are sour and bitter to the taste. They can be hard to come by but you can usually find bottled sour orange in the ethnic foods section of your market. Well at least here in Florida. If you can’t find either, no problem. Just substitute 2 parts regular orange juice to 1 part lime or lemon juice.

2. Heat the oil in a heavy bottomed pot over medium high heat. Discard the marinade and fry the chunks in batches until crispy and medium to dark brown. This is a bit of a technique as you want them crispy on the outside, and cooked on the inside. Any time you fry foods, it is best to start with a small batch and make adjustments to temperature and cooking time accordingly. Drain on paper towels and sprinkle with salt to taste. Serve warm with the spicy mayo for dipping or with lime wedges or both.

3. To make the spicy mayo, simply mix all the ingredients together.

Serves 6 – 8

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