Prepping The Pork Belly

Here’s what I learned from Mami. To achieve that sought-after crispy exterior in chicharrones, you can’t marinade the pork belly in mojo (or any marinade).

Marinating the pork belly in citrus would tenderize the meat to the point that you’ll risk losing that traditional crispy crunch we all know and love!

This is the same reason we gently separate the skin from a pork shoulder to marinate the actual roast when we make a Cuban roast pork. We need that skin to be very dry to achieve that crispy pork skin.

That’s why Mami says, “Just add salt to the pork belly y ya.”

Frying The Chicharrones

I know you’re probably thinking you need a ton of oil for this recipe, but it’s actually quite the opposite. You only need a small amount of oil for a shallow fry because the pork itself will release a lot of its own oil. Less is more, my friends!

If you’re not a fan of deep frying, I added an air fryer option in the recipe below. It won’t be the exact same result but at least you won’t be scared of any hot oil potentially splattering on you. 😂

Whenever I make chicharrones, it always reminds me of masitas de puerco. Same crispy pork exterior but masitas de puerco are made with pork shoulder instead pork belly. YUM!

If you’re not feeling pork at all (why? lol), you could always make my chicharrones de pollo. You get the same crispy, fried vibe except with chicken thighs.

What are masitas?

The term “masitas” [pronounced mah-see-tahs] translates to “small chunks” or “pieces.” These delectable pork chunks are marinated and then fried to golden perfection, resulting in a tender exterior and a succulent interior.

Why You’ll Love This Recipe

• Irresistible Cuban flavor. Masitas de puerco are bursting with flavor, thanks to the marinade of sour orange juice, garlic, and spices. The combination of tangy citrus and savory spices creates a truly delightful taste experience.

• Easy to make. This recipe provides step-by-step instructions, making it accessible to both novice and experienced cooks. With a few simple ingredients and some basic cooking techniques, you can recreate this Cuban delicacy in your own kitchen.

• Versatile dish. Serve masitas de puerco with Moros y Cristianos/Arroz Congri (Cuban Black Beans & Rice), Cuban Rice and Beans (Arroz con Frijoles Negro), Arroz Amarillo (Spanish Yellow Rice), and Sweet Plantains (Platanos Maduros). The options are endless.

Recommended For This Recipe

Ingredients You’ll Need

• Boneless pork shoulder. Perfect for slow cooking and the good amount of marbling adds flavor and ensures that the meat stays juicy and tender during the cooking process.

• Sour orange juice. The acidity of the juice helps to tenderize the pork while adding a delightful citrusy note that balances the richness of the meat.

• Garlic. A key flavor enhancer in Cuban cooking. Mashing it to a paste with 1 tsp of salt helps to release its aromatic oils and infuse the meat with a robust, garlicky taste. The combination of garlic and salt also acts as a natural tenderizer, ensuring that the pork remains tender and juicy.

• Spices. Dried oregano, ground cumin, and black pepper. This trio brings a distinctly Cuban flavor profile (warm and earthy taste) resulting in a well-balanced and flavorful dish.

• Vegetable oil for frying. This oil has a high smoke point and neutral taste which is perfect for frying these pork chunks. If you don’t have vegetable oil, feel free to use another neutral oil with a high smoke point.

Step-By-Step Instructions

• Marinade the pork chunks. In a large bowl, add the pork chunks and then add sour orange juice, mashed garlic paste, oregano, cumin, and pepper. Toss to coat with the marinade. Cover the bowl and marinate in the fridge to marinate for at least 1 hour or overnight in the fridge.

• Dry the uncooked pork chunks. Remove the pork chunks from the marinade. Pat them dry with paper towel and discard the marinade.

• Heat the oil. In a large saucepan, heat 2-3 inches of oil enough to cover the pork chunks and heat to medium heat. The oil must be very hot but not smoking.

• Fry the masitas! Working in batches, add the pork chunks to the pan and then turn the heat up to high to brown on all sides, about 5 minutes. The pork will release moisture so raising the heat to high will help the oil stay hot. Be careful not to overcrowd the pan. When the oil is hot again and the pork chunks are browned on all sides, turn the heat back down to medium-high and keep cooking until they’re cooked through and crispy, about 10 minutes.

• Drain and serve. Transfer the pork chunks to a plate lined with paper towels to drain. Serve immediately with lime wedges. Enjoy!

Recipe Tips & Tricks

• Don’t skip marinating. Allow the pork to marinate in the sour orange juice, garlic paste, and spices for at least 1 hour, or even overnight if possible. This allows the flavors to penetrate the meat and infuse it with deliciousness.

• Use a deep-fry thermometer. Maintaining the correct frying temperature is essential. Use a deep-fry thermometer to monitor the oil temperature and ensure it stays around 350°F (175°C).

• Double frying technique. For an extra crispy result, you can employ a double frying technique. After the initial frying, remove the pork from the pan and drain on paper towels. Then, return the pork to the hot oil for a second fry until it reaches the desired level of crispiness. This method yields a crunchier exterior.

Side Dishes for Masitas de Puerco

• Cuban Rice and Beans Recipe (Arroz con Frijoles Negro). This classic Cuban dish pairs perfectly with Chuletas de Puerco. The beans add a creamy texture and a savory flavor that complements the pork chops well.

• Moros y Cristianos/Arroz Congri (Cuban Black Beans & Rice). Another classic Cuban side dish for these fried pork chunks.

• Sweet Plantains (Platanos Maduros). Adds a sweet and savory flavor to the meal which is perfect for balancing out the savory and salty flavors of the pork chops. You can also make tostones instead if you prefer.

• Avocado salad. A simple avocado onion salad is a great way to add a fresh flavor to the meal. Recipe in the notes section of the recipe card.

Storage Tips

• In the fridge. Allow the cooked pork to cool completely before transferring it to an airtight container or a resealable plastic bag. They can be refrigerated for up to 3-4 days.

• In the freezer. Place the leftovers in a freezer-safe container or resealable freezer bag. Ensure that it is tightly sealed to prevent freezer burn. They can be frozen for up to 2-3 months.

• To thaw, transfer the frozen pork chunks to the fridge overnight. Once thawed, you can reheat them in the oven at 350°F until warmed through or even crisp them up in the air fryer for about 5 minutes at 350ºF.

Why You’ll Love This Recipe

• Bold Cuban Flavors. What makes these Cuban Pork Chops taste so good? The citrus marinade, of course! Fresh sour orange juice with spices, I mean it doesn’t get any better than that!

• Easy to Make & Versatile. Despite its rich flavor, Chuletas de Puerco is an easy-to-make dish that requires just a few ingredients and minimal cooking skills.

• Perfect for busy weeknights. When you want something tasty and satisfying but don’t have a lot of time to spend in the kitchen, these delicious pork chops are the move!

Ingredients You’ll Need

• Bone-in center-cut pork chops. Richer in flavor, more succulent, and super tender than boneless pork chops. Bone-in pork chops retain their moisture and are more forgiving so you’ll never have overcooked, dry pork chops. Win-win!

• Sour orange citrus juice. I recommend making homemade sour orange juice. All you need is orange zest, 1 cup of fresh orange juice, 1/2 cup of fresh lemon juice, and 1/2 cup of fresh lime juice. You can also buy store-bought naranja agria (sour orange juice).

• Neutral oil. You want to use an oil with a high smoke point. I’ve used vegetable oil in the past but you can also use canola oil. I don’t recommend olive oil for this recipe.

• Garlic paste. 8 garlic cloves mashed to a paste is what I recommend for this dish but if you’re a garlic lover, feel free to add more!

• White onion, thinly sliced half moons. Sweet and slightly pungent which helps balance the acidity of the citrus marinade. they also help tenderize the meat and retain its moisture. Hola juicy pork chops!

• Spices. We keep it simple with dried oregano, ground cumin, and salt + black pepper but, if you prefer, you can also use 1-2 teaspoons of my Homemade Cuban Sazon Completa (Complete Seasoning).

Recipe Tips & Tricks

• Use a cast-iron skillet. Cast-iron skillets are ideal for cooking these pork chops because they distribute heat evenly and hold heat well. This allows you to achieve a crispy, golden-brown crust on the pork chops while keeping the meat tender and juicy.

• Bring to room temperature before cooking. Letting the pork chops sit at room temperature for 30 minutes before cooking will help them cook more evenly and prevent them from becoming tough.

• Don’t overcrowd the pan. To ensure the pork chops cook evenly and get a crispy crust, make sure not to overcrowd the pan. Cook the pork chops in batches for best results.

• Use a meat thermometer. Use a meat thermometer to check the internal temperature and prevent overcooking. No one wants dry pork chops! Insert the thermometer into the thickest part of the pork chop, and make sure it reaches 145°F before serving.

• Rest before serving. After cooking, allow the pork chops to rest for a few minutes to allow the juices to redistribute. This will help to keep the pork chops moist and tender.

Serving Tips

• Cuban Rice and Beans Recipe (Arroz con Frijoles Negro). This classic Cuban dish pairs perfectly with Chuletas de Puerco. The beans add a creamy texture and a savory flavor that complements the pork chops well.

• Sweet Plantains (Platanos Maduros). Adds a sweet and savory flavor to the meal which is perfect for balancing out the savory and salty flavors of the pork chops.

Avocado Onion Salad

This simple avocado onion salad is a great way to add fresh flavors to these flavorful pork chops. Here’s the recipe:

• 2-3 Hass avocados
• 1/4 cup thinly sliced white onions (half moons)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Cut Hass avocados into thin slices, top with onions, then drizzle with olive oil, red wine vinegar, salt, and pepper to taste. Enjoy!

Storage Tips

• Store in the fridge. Refrigerate the pork chops within 2 hours of cooking to prevent bacteria growth. Place them in an airtight container or wrap them tightly in plastic wrap before storing them in the refrigerator. This will help to keep them fresh and prevent them from drying out.

• Enjoy within 3-4 days. Leftover pork chops should be consumed within 3-4 days to ensure they are still fresh and safe to eat.

• Freeze for longer storage: Place them in a freezer-safe container or wrap them tightly in foil and freeze for up to 2-3 months.

• Thaw first then reheat. When you’re ready to eat the leftover pork chops, thaw them in the refrigerator overnight if they were in the freezer or at room temperature if they were in the fridge. This will allow them to thaw slowly and retain their moisture. You can reheat them in the microwave, oven, or on the stovetop.

Why You’ll Love This Recipe

• Delicious, hearty soup. Ajiaco Cubano is a comforting and filling soup that’s made with hearty root vegetables and different types of meats, making it the perfect dish to warm you up on a cold winter day and is sure to leave you feeling satisfied and nourished.

• A great way to explore Cuban cuisine. Ajiaco Cubano is a traditional dish from Cuba, and making it at home is a great way to explore and experience the flavors and culture of this vibrant country.

• Versatile recipe. From different root vegetables to different meats, you can mix and match the ingredients based on what’s available to you or what you have at hand.

Ingredients You’ll Need

Every Cuban recipe starts with a delicious Cuban sofrito. This is the sofrito for the ajiaco.

• Onions
• Green bell peppers
• Garlic
• Tomato sauce
• Cumin, salt + pepper

These meats are for this recipe. You can pick and choose which ones to add or use them all.

• Pork shoulder
• Flank steak
• Chicken thighs

These are the root vegetables for this ajiaco. You can pick and choose which ones to add based on what’s available or what you prefer.

• Boniato (white sweet potato – it has white flesh)
• Yuca (cassava root)
• Malanga (taro root)
• Butternut squash
• Corn
• Green plantains and ripe plantains

Step-By-Step Instructions

• Make the sofrito. In a large pot, heat olive oil at medium heat. Saute onions, green bell peppers, garlic, cumin, salt, and pepper for 5 minutes until softened.

• Cook the meats. Season all the meats with salt. Add them to the pot with enough water to cover them, about 10 cups. Simmer on medium-low for 1 hour until all the meats are tender.

• Remove the meats from the pot with a slotted spoon and skim any fat off the top of the broth.

• Start cooking root vegetables. Peel and cut the boniato, yuca, malanga, and squash into 1-inch cubes. Add them to the pot with broth and stir in the tomato sauce. Cover with a lid and simmer for 15 minutes at medium-high heat.

• Cook the rest of the vegetables. After 15 minutes, add in the corn, plantains, and fresh lime juice. Cover and cook at medium-high for 20-25 minutes or until all the vegetables are tender.

• Add the meat back in and gently stir to combine everything together. Taste and adjust salt as needed. Serve with lime wedges.

Recipe Tips & Tricks

• Use bone-in, skin-on chicken thighs. This will add extra flavor and richness to the soup. You can remove the skin before serving if desired.

• Use fresh ingredients. The key to a good Ajiaco Cubano is using fresh, high-quality ingredients. Look for fresh root vegetables at your local grocery store or farmer’s market.

• Don’t overcook the vegetables. It’s important to cook the vegetables until they’re tender, but not so long that they turn mushy. Keep an eye on the pot and remove the vegetables when they’re cooked and tender.

• Make it ahead of time. Ajiaco Cubano tastes even better the next day, so consider making a big batch and reheating it for a cozy meal later in the week. Serve with white rice!

Storage Tips

• Store leftovers in an airtight container. To keep your ajiaco fresh and prevent it from drying out, store any leftovers in an airtight container in the refrigerator.

• Freeze for long-term storage. If you want to store the ajiaco for longer than a few days, you can freeze it in an airtight container for up to 3 months. Just be sure to thaw it in the refrigerator overnight before reheating.

• To reheat, gently warm it in a pot over low heat, stirring occasionally to prevent scorching. You can also microwave it in a microwave-safe bowl, covering it with a damp paper towel to prevent splatters.