BlogCuba – Hog On Ice

All this BlogCuba-ing is making me hungry. So it’s a good thing Steve of Hog On Ice sent me the following food related BlogCuba entry. If you’ve never had Steve’s cooking, all I can say is, my heart goes out to you. I’ve had the pleasure of trying many of the recipes from his book “Eat What You want and Die Like a Man” and trust me, the man can cook. For BlogCuba he submits the recipe for a Cuban staple, Masitas de Puerco. Yummm.

Masitas de Puerco ala Hog

Cubans eat pork lumps. They even call them “pork lumps.” In Spanish. They call them “masitas” or “masas de puerco.” Makes you want to take your hat off and hold it over your heart.

Here’s my recipe:

3-5 lbs. pork roast or shoulder, cut in cubes around 2″ on a side
naranja agria or orange juice mixed with enough lime juice to make it sour
2 huge onions cut in thin slices

Salt the pork lumps down and let them sit for half an hour. Throw them in a pressure cooker. Add 3/4 cup naranja agria with a little salt added. Pepper the resulting mess generously and toss until everything is mixed.

Cook at 16 psi for 45 minutes, measured from the time pressure develops. No longer.

If you have a deep fryer, great. If not, put 1/4″ of lard (only if it’s good lard with no smell) in a deep pot and get it hot. Add the pork (drained) and fry on medium-high heat until browned. Remove and drain on paper towels.

Put a little bit of the lard or oil in a skillet, get it hot, and throw in the onions. Fry until they start to get clear. Slosh in a bit of naranja agria and at least one clove of minced garlic. Cook until most of the naranja agria boils away.

Serve the hot pork lumps with lime slices. Dump the onions over the top of it.

What you want is moist pork that’s very tender, with a crusty fried outer layer.

I would put this up against any pork lumps currently available in Little Havana.

2 thoughts on “BlogCuba – Hog On Ice”

  1. You can fry them.Follow Steves recipe,(you can’t go wrong) but use half water half cooking oil, I always add 1/2 teaspoon spanish paprika to this (gives it a great color/taste). Use medium heat , and keep an eye on it turning as needed. By the time the water eveporates and all thats left is the oil you will start seeing that “crusty outer layer” Steve mentioned. Enjoy. Steve I think this calls for a “masitas” cook off.

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