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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle the meat liberally with salt and pepper. I. | 2. In a mortar, crush the garlic into a paste and rub the pork with the garlic paste. | 3. Place the pork in a nonreactive bowl and pour over the orange juice. | 4. Cover and refrigerate 2 to 3 hours. | 5. Drain the pork cubes. | 6. In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.) | 7. When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes. | 8. Occasionally turn up the heat when necessary to crisp the cubes. | 9. As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200ºF oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy). | 10. Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork salt black pepper	2	lb	boneless cut ground lean	806.9352	0.0	179.5204	4.5333
garlic clove	4		smashed	806.9352	0.0	179.5204	4.5333
lemon juice	1/2	cup	sour	26.84	8.418	0.42700000000000005	0.2928
vegetable oil peanut				806.9352	0.0	179.5204	4.5333
salt				-	-	-	-
black pepper			crushed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.