1. Sprinkle the meat liberally with salt and pepper. I. 2. In a mortar, crush the garlic into a paste and rub the pork with the garlic paste. 3. Place the pork in a nonreactive bowl and pour over the orange juice. 4. Cover and refrigerate 2 to 3 hours. 5. Drain the pork cubes. 6. In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.) 7. When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes. 8. Occasionally turn up the heat when necessary to crisp the cubes. 9. As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200ºF oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy). 10. Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce). ---------------------------------------------------------------------------
Nutrition
Ingredients
