Fried Pork

We marinate chunks of pork in a citrus marinade and then fry to make Aunt Evelyn’s “Macitas de Cerdo”. We replace the picnic cut of pork with boneless ribs since that was available at the supermarket. The pork is flavorful, crispy, and tender. It is delicious with rice and beans or inside burritos.

Servings and Times

Serves: 8
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Tools and Appliances

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We start marinating the pork a day before we want to cook it. We cut the pork into 1 inch chunks. We do not trim the fat, we need it to keep the pork moist. We place the chunks into a large bowl and wash up. In a plastic container we combine the garlic, cumin, oregano, onion powder. We microwave the limes for 20 seconds to help them release their juices and then squeeze the juice from the orange half and the limes into the container. We add 2 teaspoons of salt and ½ teaspoon of ground pepper and stir with a fork. Then we add the oil and stir again. We pour this mixture over the meat and stir with a spatula. We probably should have made more marinade since we have so much meat, but we make do. We cover the bowl with plastic wrap and refrigerate overnight.

The next day we stir the meat 3 times throughout the day. When it is about half an hour before we want to eat we remove the meat from the fridge. In our dutch oven, we begin to heat an inch of oil over medium-high heat. When the oil reaches 360 degrees, we add a portion of the meat, we want the meat to cook in one layer and for it not to be crowded. We fry it, stirring occasionally with our “spider”, a chinese strainer, until the chunks are nicely browned and crispy. This takes about 15 minutes. When the batch is done, we remove them to a paper-towel lined plate and sprinkle them with salt. We could have kept them warm in a 200 degree oven, but we do not bother here. We cover the plate with aluminum foil. We fry another batch when the oil again reaches frying temperature, and freeze the rest of the uncooked pork since we will not be able to eat all of the meat tonight.

We serve the pork with rice and beans.

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