Masitas de puerco is a typical Cuban dish. Traditionally the pork chunks are deep fried deep in oil. They are great as an appetizer or even a main course served with rice, black beans and baked plantains. To make my healthier version, I use boneless pork loin roast and grill them kabob-style instead of deep frying. You can also make them on a stove top grill.
Ingredients:

• 2 pounds of boneless pork tenderloin, (trim excess fat) cut into 1″ cubes
• 2 tablespoons garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• salt & pepper to taste
• 3/4 cup Naranja Agria or (substitute 2 parts lemon to 1 part orange juice)
• 1 medium onion, peeled and thinly sliced
• 1 lime, cut into wedges
• 1 tablespoon olive oil

Masitas de Puerco (Mojo marinated, Grilled Pork Loin Chunks) VIDEO

Place pork tenderloin in an re-sealable plastic bag.

Make the Mojo: In a small bowl, whisk together the naranja agria, garlic, oregano, cumin, salt and pepper. Pour over the pork loin in the plastic bag. Seal bag, refrigerate for minimum 1 to 2 hours.

Preheat the grill to high heat. Thread the pork chunks unto the metal skewers. Grill the pork for 8 to 10 minutes turning frequently, until browned and the center of the pork is no longer pink.

In the meantime, add oil to non-stick fry pan and sauté the onion till just translucent. Set aside.

Remove the pork from the metal skewers and transfer to a serving platter. Top with the sautéed onions and squeeze lime juice over the top. Serve immediately.

Makes 6 servings

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