Masitas de Cerdo Recipe - Allrecipes.com
Masitas de Cerdo Recipe
  • READY IN 5+ hrs

Masitas de Cerdo

Recipe by  

"Saute pork in olive oil, add a couple of Caribbean spices. Add a touch of GOYA® and you've got the most popular dish in Cuba right at your table."

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Original recipe makes 4 servings Change Servings
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Directions

  1. In a large bowl or in large zip-top bag, combine pork, Mojo, Adobo, oregano and cumin; transfer to refrigerator. Marinate at least 4 hrs, or overnight.
  2. Heat oven to 375 degrees F. Remove pork from marinade; discard marinade. Place pork in roasting pan; bring to room temperature. Cover roasting pan with foil. Cook pork until internal temperature registers 140 degrees F with thermometer when inserted into thickest part of pork, about 40 min. Transfer pork to cutting board; let rest 10 minutes. Cut pork into 1-inch cubes.
  3. Heat oil in large skillet over medium-high heat. Season pork with Adobo. Cook pork, in batches, until golden brown and crisp on all sides, about 10 min; transfer to paper-towel lined plate to drain. Cook onions in oil until soft and starting to brown, about 5 minutes.
  4. Arrange pork and onions on serving plate; sprinkle with cilantro. Serve with cooked rice, sweet plantains and lime wedges.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 5 mins
  • READY IN 5 hrs 15 mins

Footnotes

  • Cooking tip from LA COCINA GOYA
  • Mojo 101: In this recipe, GOYA® Mojo Criollo is used to marinate the pork. Mojo is a marinade that is made from sour oranges (which are extra tangy), lemon juice, garlic, onions and other spices. To make life easier, we've taken these special ingredients and bottled them for you! Simply shake, pour the mixture over your favorite meat (pork, chicken or beef), marinate in the refrigerator at least 4 hours or up to 24 hours and cook as usual. Then, enjoy a meal that's guaranteed to be loaded with flavor!
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Reviews More Reviews

Oct 05, 2010

Fixed this as written. The marinade smells delicious and I will use it for other meats, but this dish turned out just OK. I have to say that I did not fry the pork cubes in oil...I couldn't see adding the fat calories, so I sauteed them to brown them and added the onion. I won't fix it again, as it was nothing special and there are better ways to fix a pork loin.

 
Aug 01, 2011

Very authentic .. MUST fry to make it right. Frozen maduros??? NO way. Double recipie and save 1/2 the loin for media noches.

 

2 Ratings

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