Fried Pork Chunks (Masitas De Puerco Fritas) - cooking recipe

Ingredients

2 lbs lean boneless pork, cut into 2-inch cubes salt and freshly ground black pepper to taste (shoulder or leg)
4 garlic cloves, smashed
1/2 cup sour orange juice or 1/4 cup sweet orange juice 1/8 cup each fresh lime and lemon juice
vegetable oil or peanut oil, for frying
salt, to taste
crushed black pepper, to taste

Preparation

Sprinkle the meat liberally with salt and pepper. I.
In a mortar, crush the garlic into a paste and rub the pork with the garlic paste.
Place the pork in a nonreactive bowl and pour over the orange juice.
Cover and refrigerate 2 to 3 hours.
Drain the pork cubes.
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.)
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.
Occasionally turn up the heat when necessary to crisp the cubes.
As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200\u00b0F oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy).
Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).