Masas de puerco fritas is the Cuban equivalent of fried chicken — a quick, satisfying, deeply flavored pork preparation. The mojo marinade ensures the pork is flavorful throughout, while the frying creates the crisp exterior. It is the everyday version of pernil — faster, smaller, but equally garlic-forward.
Golden, crispy pork chunks with crunchy edges and juicy, garlic-perfumed interiors. The mojo's citrus tang cuts through the fried richness. Squeeze lime over everything; the cold, sharp acid against the hot, fatty pork is the point.
The mojo's acid (citric from sour orange/lime) partially denatures the pork's surface proteins, creating a firmer exterior that crisps better in oil. Deep-frying at 175°C sets the exterior immediately (Maillard browning) while keeping the interior juicy. The garlic's allicin permeates the meat during marination.
Variations
Some pan-fry instead of deep-fry; served with congrí or tostones; the onion is always raw.
On the Palate
Where Masas de Puerco Fritas sits in the Cuban flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 45 min active + 15 min waiting
- 15 min
Cut pork shoulder into 3cm chunks.
- 2120 min
Marinate in mojo (garlic, sour orange, oregano, cumin, salt) for 2+ hours.
- 35 min
Heat oil to 175°C.
Watch outGet the oil to a steady one-seventy-five before the pork goes in — too cool and the chunks drink oil and turn greasy instead of crisping.
- 47 min
Fry pork chunks in batches until golden and crispy (5-7 min per batch).
Watch outFry in batches so the oil stays hot; pull each piece when it's deep golden and crackles crisp on the outside but still juicy within.
- 52 min
Drain on paper towels.
- 61 min
Serve with lime wedges, raw onion rings, and congri or tostones.
