Cuban Zesty Fried Pork Bites Recipes

Steps:

• Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium-sized bowl, mix together the chives, jalapenos, shallots, garlic, white wine vinegar, and mustard. Season with salt and pepper, to taste. Set aside.
• Season the pork with salt and pepper, to taste. In a medium-sized bowl, whisk the buttermilk and egg together. In a large bowl, combine the flour, paprika, cayenne, salt and pepper, to taste. Coat the pork on all sides in the buttermilk. Drain the pork from the buttermilk and add the chunks to the flour. Toss the pork in the flour insuring all of the pork is coated evenly. Shake off excess flour. Working in batches, deep-fry the nuggets until cooked through and crisp, about 3 to 4 minutes. Remove the pork from the fryer to a paper towel lined platter to drain. Transfer the pork to a serving platter and serve with jalapeno mustard.

Steps:

• Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
• Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth.
• Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits.
• Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight.
• Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Steps:

• Stir together first 4 ingredients. Cover and chill until ready to serve.
• Bring 2 cups water and salt to a boil in a Dutch oven over medium-high heat. Add pork; reduce heat to medium low, and cook 1 hour and 15 minutes or until water evaporates. Meat will look pale. Cook, stirring occasionally, 10 more minutes or until pork cubes are golden brown. Drain on layers of paper towels. Serve with garlic mixture and lime wedges.