Masitas de puerco is a typical Cuban dish. Traditionally the pork chunks are deep fried deep in oil. They are great as an appetizer or even a main course served with rice, black beans and baked plantains. To make my healthier version, I use boneless pork loin roast and grill them kabob-style instead of deep frying. You can also make them on a stove top grill.
Boneless pork tenderloin
2 Pound, trim excess fat and cut into 1 inch cubes
2 Tablespoon, chopped
Sour orange/2 parts lemon to 1 part orange juice
3⁄4 Cup (12 tbs) (Naranja Agria)
1 Medium, peeled and thinly sliced
1 , cut into wedges
Place pork tenderloin in an re-sealable plastic bag.
Make the Mojo: In a small bowl, whisk together the naranja agria, garlic, oregano, cumin, salt and pepper. Pour over the pork loin in the plastic bag. Seal bag, refrigerate for minimum 1 to 2 hours.
Preheat the grill to high heat. Thread the pork chunks unto the metal skewers. Grill the pork for 8 to 10 minutes turning frequently, until browned and the center of the pork is no longer pink.
In the meantime, add oil to non-stick fry pan and sauté the onion till just translucent. Set aside.
Remove the pork from the metal skewers and transfer to a serving platter. Top with the sautéed onions and squeeze lime juice over the top. Serve immediately.
Makes 6 servings
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
This Cuban favorite is certainly god send. After all, what could be a better, simpler way to jazz up pork tenderloins then throwing together drool-worthy ingredients to cook up a quick pork recipe. However, if you are bothered about the extra calories, then this trimmed-down pork recipe by Juan Montalvo will surely let you indulge sans any guilt.