Reviewer:

Reviewed: Aug. 22, 2012

Love the citrusy taste of the lime in the pork. Takes a while to make so make sure you plan ahead.but tasty dish for sure. Thank you!

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jun. 2, 2012

I make this all the time. It's simple and delicious

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Reviewer:

Belle

Cooking Level: Professional

Reviewed: Feb. 12, 2012

Yum! The meat gets really tender, and I love the cilantro, garlic and lime combo.

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Reviewer:

JoManda0402

Reviewed: Dec. 6, 2011

Used chicken instead of pork and then feasted for two days on the crispy, flavour filled delight. I can see a margarita and tostado party coming up with this as the highlight....

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Reviewer:

albertaonfire

Reviewed: Jul. 24, 2011

Everyone liked this recipe. I used a tenderloin, but will use a fattier cut of pork next time so that it will break down more, absorb more flavor, and get crispier. To make this a complete meal you really should serve it with Yellow (saffron) rice and black beans.

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Reviewer:

Heather G

Cooking Level: Intermediate

Reviewed: Jun. 7, 2011

This was a great and easy to make dish for very little money. I had a can of government shredded pork, so instead of boiling it for 60 to 90 minutes, I did all the same things, but used one cup of water and boiled it until it until the water evaporated. I also used reconstituted lime juice, leaf thyme from a spice tub, and ground pepper corns. I didn't have any cilantro, so at the end I used two pinches of cumin instead. I will make this again for an upcoming dinner event. Thanks, ZIBBLER!

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Reviewer:

Mael

Reviewed: May 8, 2011

What a great recipe. I remember my aunt using a pork roast and cubing it before frying it. she calls it masitas de puerco frito.

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Reviewer:

Emilio

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Reviewed: Mar. 4, 2011

I used a roast because I couldn't find boneless pork loin chops. As a result, the pork was a little dry but, nonetheless, had great flavor. Excellent with black beans and rice.

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Reviewer:

sonsalla

Reviewed: Dec. 5, 2010

A fairly easy recipe to follow. Taste is a bit underwhelming, and the pork was a bit dry (probably due to leanness of modern pork cuts). Definitely a good start to begin experimenting from.

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3 users found this review helpful