Skinny Masitas de Puerco
This is one of my favorite things to order at a Cuban restaurant, but let’s face it... fatty pork chunks that are deep fried are not good news! So I made them healthy, still full of flavor, and of course, easy!
You’ll Need:
Serves 2
1lb pork tenderloin, fat trimmed
1 large yellow onion, thinly sliced
4 garlic cloves, peeled or crushed
1 orange, zested and juiced
2 tsp dried oregano
Olive oil
Fresh cilantro
1 lime, cut into wedges
Here’s How:
1. Trim off any excess fat from around the pork. Use a fork to pierce the meat all around – this will allow the flavors of the ingredients to seep through. Cut the meat into 2-inch chunks, and place it in the Ziploc bag, along with the sliced onion, garlic cloves, half of the orange zest, and 1 tablespoon of olive oil. Season with salt and pepper, then zip the bag shut, letting as much of the air out as possible. Use your hands to massage everything together so that the flavors marry. Let sit at room temperature at least 30 minutes to 1 hour.
2. When you are ready to cook the masitas, heat 1 tablespoons of olive oil in a non-stick pot (I use my IMUSA Caldero) over medium-high heat. Use tongs to transfer half of the pork to the pot, but not the onions. Cook 3-4 minutes, or until a golden brown crust develops. Flip each piece and cook on the second side another 3-4 minutes. Transfer the browned pork back to a plate, and cook the remaining pork as you did the first batch.
3. Add the onions and garlic to the pot and cook for 5 minutes, or until lightly golden. Stir in the pork. Add 1/3 cup water to the pot and bring to a simmer, then cook covered for about 15 minutes. Finish by squeezing the juice of the orange over the pork.
4. Serve and garnish with the rest of the orange zest, lime wedges and fresh cilantro.
Serves 2
1lb pork tenderloin, fat trimmed
1 large yellow onion, thinly sliced
4 garlic cloves, peeled or crushed
1 orange, zested and juiced
2 tsp dried oregano
Olive oil
Fresh cilantro
1 lime, cut into wedges
Here’s How:
1. Trim off any excess fat from around the pork. Use a fork to pierce the meat all around – this will allow the flavors of the ingredients to seep through. Cut the meat into 2-inch chunks, and place it in the Ziploc bag, along with the sliced onion, garlic cloves, half of the orange zest, and 1 tablespoon of olive oil. Season with salt and pepper, then zip the bag shut, letting as much of the air out as possible. Use your hands to massage everything together so that the flavors marry. Let sit at room temperature at least 30 minutes to 1 hour.
2. When you are ready to cook the masitas, heat 1 tablespoons of olive oil in a non-stick pot (I use my IMUSA Caldero) over medium-high heat. Use tongs to transfer half of the pork to the pot, but not the onions. Cook 3-4 minutes, or until a golden brown crust develops. Flip each piece and cook on the second side another 3-4 minutes. Transfer the browned pork back to a plate, and cook the remaining pork as you did the first batch.
3. Add the onions and garlic to the pot and cook for 5 minutes, or until lightly golden. Stir in the pork. Add 1/3 cup water to the pot and bring to a simmer, then cook covered for about 15 minutes. Finish by squeezing the juice of the orange over the pork.
4. Serve and garnish with the rest of the orange zest, lime wedges and fresh cilantro.
