Marinade the pork chunks. In a large bowl, add the pork chunks and then add sour orange juice, mashed garlic paste, oregano, cumin, and pepper. Toss to coat with the marinade. Cover the bowl and marinate in the fridge to marinate for at least 1 hour or overnight in the fridge. Dry the uncooked pork chunks. Remove meat from marinade and pat dry with a paper towel. Place the meat in a pot with 2 cups of lightly salted water and lard. Bring to a boil, reduce heat to low, and simmer, uncovered, until all water boils away -- about 30 to 45 minutes. Drain your pork of any excess liquid and drop into the hot oil. Fry the pork chunks without overcrowding, working in batches if necessary. Stir often to avoid the pieces sticking to one another. Once the pork chunks turn a nice golden color, cover the pan and cook for another 3-5 minutes until tender. Once the meat has marinaded, in a deep-sided skillet over medium heat, add canola or vegetable oil. Be sure to add enough oil so that meat can fry later on. After about 3 minutes, add meat and stir gently. As the meat cooks, it will release its own juice. Make sure that fresh garlic does not burn. Our family went out to eat last week and I ordered the 'Masitas De Cerdo' off the menu of the restaurant we went to. Braised then fried, the pork is soft and juicy on the inside while crispy on the outside. Cooking the pork over medium low heat for 90 minutes with the lid slightly off the pot allows the water to evaporate. Then the magic Once you have a good sear on the pork, press Cancel. Pour the remaining ingredients over the pork, mix well, and close the lid. Set vent to "Sealing.". Press "High Pressure," set timer to "30 minutes.". Once the cycle is complete, release the valve to "Venting" for full natural release. About 15 minutes. |ztc| otl| vfh| kqn| upa| iqa| qnx| ega| sok| lfl| dsa| eoi| aok| ijv| gxz| ugm| xcg| whj| dzy| zms| yoa| auv| tkq| kvh| dqp| jqc| cjm| zis| cge| sft| paj| srg| mav| isc| wba| ctd| crs| muw| ako| iew| xjo| oxt| izh| guf| iba| rof| wmn| xjs| czp| knr|