Masitas de Cerdo – Sautéed Cuban Pork
Tangy, Garlicky Sautéed Pork, Cuban Style!
Sautéed Cuban Pork, or Masitas de Cerdo, is one of the most popular pork recipes in Cuba. The secret to this super flavorful dish is a tangy, garlicky marinade starring GOYA® Mojo Criollo Marinade. The pork soaks up our incredible blend of sour orange, lemon, garlic, and spices. Then it is cubed, and sautéed until crusty all over. Enjoy Masitas de Cerdo as it is traditionally served in Cuba: with sweet, sautéed onions, rice and black beans, and delicious GOYA® Ripe Plantains (maduros)
Savory pork and onion, crunchy and golden brown from the skillet, is a marriage made in heaven!
Total Time
75m
Prep Time:10m
Yields:4 Servings
Ingredients
1½ lbs.
pork loin
2 cups
2 tsp.
1 tsp.
¼ cup
1
medium yellow onions, cut into ¼” strips
2 tsp.
finely chopped fresh cilantro
2 cups
1 box
(11 oz.)
1
lime, cut into wedges
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Directions
Step 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.
Step 2
Heat oven to 375°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°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” cubes.
Step 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.
Step 4
Arrange pork and onions on serving plate; sprinkle with cilantro. Serve with cooked rice, sweet plantains and lime wedges.
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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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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Masitas de Cerdo – Sautéed Cuban Pork
Prep Time 10m
Total time 75m
Yields: 4 Servings
Tangy, Garlicky Sautéed Pork, Cuban Style!
Sautéed Cuban Pork, or Masitas de Cerdo, is one of the most popular pork recipes in Cuba. The secret to this super flavorful dish is a tangy, garlicky marinade starring GOYA® Mojo Criollo Marinade. The pork soaks up our incredible blend of sour orange, lemon, garlic, and spices. Then it is cubed, and sautéed until crusty all over. Enjoy Masitas de Cerdo as it is traditionally served in Cuba: with sweet, sautéed onions, rice and black beans, and delicious GOYA® Ripe Plantains (maduros)
Savory pork and onion, crunchy and golden brown from the skillet, is a marriage made in heaven!
Ingredients
1½ lbs.
pork loin
2 cups
2 tsp.
1 tsp.
¼ cup
1
medium yellow onions, cut into ¼” strips
2 tsp.
finely chopped fresh cilantro
2 cups
1 box (11 oz.)
1
lime, cut into wedges
Directions
Step 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.
Step 2
Heat oven to 375°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°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” cubes.
Step 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.
Step 4
Arrange pork and onions on serving plate; sprinkle with cilantro. Serve with cooked rice, sweet plantains and lime wedges.
