This is my take on Cuban-style fried pork chunks aka masitas de puerco. These are not traditional but they sure are tasty. In this recipe, pork loin is cut into cubes and seasoned with a Cuban inspired spice blend. Then they’re lightly coated in flour and fried until golden brown.
The simple seasoning for the pork chunks is a combination of salt, garlic powder, onion powder, oregano, cumin, and black pepper. Then they’re sprinkled with lime juice and refrigerated to marinate for a while.
Serve them as an appetizer with plenty of lime wedges and hot sauce or serve them with white rice, these quick Cuban style black beans, and sweet plantains for a filling and satisfying dinner.
Ingredients
- Pork – Use pork loin for the best results. Pork stew meat can be used but they will not be as tender.
- Spices – The pork is seasoned with a generous amount of salt, garlic powder, onion powder, dried oregano, cumin, and black pepper. You will also need extra salt and pepper to season the flour.
- Limes – You will need the juice of one lime to season the pork, plus lime wedges for serving (optional).
- Flour – Use all-purpose flour
- Milk – We use whole milk, but reduced fact milk will also work.
- Oil – Use a neutral oil with a high smoke point. We use canola oil.
- Hot Sauce – For serving (optional)
- See the recipe card for quantities and preparation.
Season the pork
Add the pork loin pieces to a large bowl. Season with 2 teaspoon salt, garlic powder, onion powder, dried oregano, cumin, and black pepper.
Then, squeeze the juice of one lime over it. Stir well. Cover with a lid or wrap and refrigerate for 1 hour, a few hours, up to overnight.
Coat the pork
Line a baking sheet with parchment paper.
Add the flour to a shallow pan or a plate. Season with 1 or 2 pinches of salt and a pinch of black pepper. Stir with a fork.
Next, add the milk to a medium pan or bowl.
Work with 2-4 pieces of pork at a time. Add them to the flour and coat them lightly. Shake off excess.
Then, dip them into the milk. Make sure the entire piece is moist.
Next, place the pork back in the flour, ensure the piece is completely coated, shake off excess.
Set on the parchment paper lined pan. Repeat with the rest of the pork. Discard any leftover flour and milk.
Fry the pork chunks
- Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ½ inch. Heat the oil over medium-high heat.
- Make sure the oil is hot before adding the pork. Use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a gentle sizzle sound, it’s ready to go. The oil should be around 300-325°F.
- Also, watch that the oil is not too hot. The coating will brown too quickly, and the pork will not get cooked all the way through.
Add enough pieces to the skillet so they fit comfortably without overlapping or touching. Don’t overcrowd the pan, fry in batches.
Fry the pork for about 5-6 minutes, turning occasionally to brown on all sides. Use tongs to turn the pork so the coating doesn’t flake off.
- Remove one of the larger pieces from the oil and place it on a plate or pan. Use an instant read thermometer to take the internal temperature of one of the larger pieces. Make sure it is at least 160°F.
- Remove the fried pork chunks and place on a plate or pan. Season them with a small pinch of salt.
- Fry the remaining pork chunks. It may be necessary to lower the heat a bit after the first batch. Serve the fried pork chunks as an appetizer with plenty of lime and hot sauce, or with white rice and black beans, if desired.
Subscribe to the Newsletter for the latest recipes and more.
📖 Recipe
Fried Pork Chunks
Ingredients
- 2 pounds Pork Loin cut into 1-2 inch pieces
- 2 teaspoons Salt plus a pinch or two for the flour and a pinch for the cooked pork chunks
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper plus a pinch for the flour
- Juice of 1 Lime plus lime wedges for serving (optional)
- 1 cup All Purpose Flour
- 1 cup Milk
- Oil for frying, enough to cover the bottom of a skillet by ½ inch – we used 2 cups (use a neutral/flavorless oil with a high smoke point, we use canola oil)
- Hot Sauce for serving, optional
Instructions
Season the pork
- Add the pork loin pieces to a large bowl. Season with 2 teaspoon salt, garlic powder, onion powder, dried oregano, cumin, and black pepper. Then, squeeze the juice of one lime over it. Stir well until the meat is coated with the seasoning.
- Cover with a lid or wrap and refrigerate for 1 hour, a few hours, up to overnight.
Coat the pork
- Line a baking sheet with parchment paper.
- Add the flour to a shallow pan or a plate. Season with 1 or 2 pinches of salt and a pinch of black pepper. Stir with a fork.
- Next, add the milk to a medium pan or bowl.
- Work with 2-4 pieces of pork at a time. Add them to the flour and coat them lightly. Shake off excess.
- Then, dip them into the milk. Make sure the entire piece is moist.
- Next, place the pork back in the flour, ensure the piece is completely coated, shake off excess. Set on the parchment paper lined pan. Repeat with the rest of the pork.
Fry the pork chunks
- Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ½ inch. Heat the oil over medium-high heat.
- Make sure the oil is hot before adding in the pork. Use a test piece to make sure the oil is hot enough. If the oil starts bubbling and makes a gentle sizzle sound, it’s ready to go. The oil should be around 300-325°F.
- Also, watch that the oil is not too hot. The coating will brown too quickly, and the pork will not get cooked all the way through.
- Add enough pieces to the skillet so they fit comfortably without overlapping or touching. Don’t overcrowd the pan, fry in batches.
- Fry the pork for about 5-6 minutes, turning occasionally to brown on all sides. Use tongs to turn the pork so the coating doesn’t flake off.
- Remove one of the larger pieces from the oil and place it on a plate or pan. Use an instant read thermometer to take the internal temperature. Make sure it is at least 160°F.
- Remove the fried pork chunks and place on a plate or pan. Season them with a small pinch of salt.
- Fry the remaining pork chunks. It may be necessary to lower the heat a bit after the first batch.
- Serve the fried pork chunks as an appetizer with plenty of lime and hot sauce, or with white rice and black beans, if desired.
Notes
- For the best results, use parchment paper to prevent sticking. If you lay the flour coated meat directly on a plate or pan the coating could stick.
- Discard any leftover flour and milk.
- Fry in batches, as a reference we did 3 batches.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
FILOMENA
I would love to make this recipe, but it doesn't give an option to "print"
Thank you
Elizabeth
Hi Filomena, I updated the recipe so the option should be there now. Thanks for stopping by.
Edie Porter
Looks awesome can’t wait to make this
Thanks