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Masitas de Puerco

Masitas de puerco, fried pork chunks, is a typical Cuban dish, born in the island's countryside. After the people made pork, they would leave chunks of the pork marinating overnight. When they went to reheat the pork the following day, it was already saturated with flavor. That's how they made fried pork chunks. One of the great things about masitas de puerco is that they serve many purposes. Often enough, we'll serve them as a main course, along with some tostones Or platanos maduros and rice and beans. For parties you can cut them into bitesized pieces, stick toothpicks in them, and offer them as hors d'oeuvres.

—Emilio

Yield: 4 to 6 servings
• 2 cups mojo (see recipe on page 159)
• 3 lbs of pork loin
• pinch of cumin powder
• 2 bay leaves
• 1/3 cup vegetable oil
• 1 medium onion, peeled and thinly sliced

1. Prepare the mojo.
2. Cube pork into 1" x 1" x 1" cubes and place into a large roasting pan.
3. In a small bowl, whisk the cumin into the mojo, then pour the mixture over the pork chunks, and add the bay leaves and cover with plastic wrap. Place the pan in the refrigerator and let the pork marinate overnight.
4. Remove pork from refrigerator and heat oil to 350°F over medium-high heat. Then, using a slotted spoon and allowing excess marinade to drain into the pan, remove the pork from the mojo and fry for about 10 minutes, turning once about halfway through, until the pork is brown and crisped. Then add the onions and sauté for about 3 minutes, until the onions are translucent.
5. Transfer to a serving platter and serve hot.

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