Main Dish

Masitas de Cerdo – Sautéed Cuban Pork

Masitas de Cerdo – Sautéed Cuban Pork

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<h2 class="subheader">Tangy, Garlicky Sautéed Pork, Cuban Style!</h2> <p>Sautéed Cuban Pork, or <em>Masitas de Cerdo</em>, is one of the most popular pork recipes in Cuba. The secret to this super flavorful dish is a tangy, garlicky marinade starring GOYA® <a title="Mojo Criollo Marinade" href="https://goya.com/en/products/mojo-criollo-marinade" data-id="5313">Mojo Criollo Marinade</a>. 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 <em>Masitas de Cerdo</em> as it is traditionally served in Cuba: with sweet, sautéed onions, rice and black beans, and delicious GOYA® <a title="Ripe Plantains" href="https://goya.com/en/products/ripe-plantains" data-id="5265">Ripe Plantains</a> (<em>maduros</em>)</p> <p>Savory pork and onion, crunchy and golden brown from the skillet, is a marriage made in heaven!</p>

Total Time

75m

Prep Time:10m

Yields:4 Servings

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Ingredients

1½ lbs.

<p>pork loin</p>

2 cups

GOYA® Mojo Criollo Marinade

2 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

2 tsp.

GOYA® Oregano Leaf

1 tsp.

GOYA® Ground Cumin

¼ cup

GOYA® Corn Oil

1

<p><span>medium yellow onions, cut into ¼” strips</span></p>

2 tsp.

<p><span>finely chopped fresh cilantro</span></p>

2 cups

cooked GOYA® Medium Grain Rice

1 box
(11 oz.)

GOYA® Platanos Maduros – Ripe Plantains , cooked according to package directions

1

<p><span> lime, cut into wedges</span></p>

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Directions

Kitchen View

Step 1

<p>In a large bowl or in large zip-top bag, combine pork, <em>mojo</em>, <em>adobo</em>, oregano and cumin; transfer to refrigerator. Marinate at least 4 hrs, or overnight.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>Arrange pork and onions on serving plate; sprinkle with cilantro. Serve with cooked rice, sweet plantains and lime wedges.</p>
Tip Icon

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!

Products in this Recipe

Mojo Criollo Marinade

Mojo Criollo Marinade
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Oregano Leaf
Oregano Leaf
Ground Cumin

Ground Cumin
Corn Oil

Corn Oil
Medium Grain Rice

Medium Grain Rice
Platanos Maduros – Ripe Plantains
Platanos Maduros – Ripe Plantains
Tip Icon

Mojo 101

<p>In this recipe, GOYA® <a href="https://goya.com/en/products/mojo-criollo-marinade/">Mojo Criollo</a> 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!</p>

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Recipe Tags

Main Dish

Cuba

Pork

Skillet

All-Ocassion

Over 60 minutes

Caribbean

All-Year

Entree

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