Recipe

February 24, 2017

Crispy Pork With Mango Salsa

Recipe: Dan Goldberg, Andrea Kuhn, and Jody Eddy

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Try this recipe for Crispy Pork With Mango Salsa from Cuba! Recipes And Stories From The Cuban Kitchen.
CubaPork is a celebrated ingredient in the Cuban kitchen, and this recipe glorifies and intensifies pork’s flavor. These crispy, lusty porcine hunks are made all the more addictive when dipped into Mango Salsa enlivened with a hearty squeeze of lime. Keep in mind that this recipe calls for 2 pounds of trimmed pork shoulder, which means that, depending on the amount of fat and gristly bits on the shoulder, there could be a significant loss of volume once trimmed.

Ingredients

  • 6 cloves garlic, smashed
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1½ tsp salt
  • 1/3 cup freshly squeezed lime juice
  • 2 pounds pork shoulder, trimmed and cut into 1½-inch chunks
  • Vegetable oil for deep-frying

Mango Salsa

  • 2 cups diced fresh mango
  • 1/4 cup diced red onion
  • 1/2 cup diced cucumber
  • 1/2 cup diced green bell pepper
  • 1/2 habanero, stemmed, seeded, and minced
  • 1 tbsp honey
  • 2 tbsp freshly squeezed lime juice
  • 1/2 cup chopped fresh cilantro
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

Directions

Yield: Serves 6 to 8

  1. Stir together the garlic, oregano, cumin, salt, and lime juice in a large mixing bowl. Add the pork and mix with your hands, making sure all the meat is coated in the marinade. Cover the pork and allow to marinate in the refrigerator for at least 2 hours.
  2. Heat at least 4 inches of oil in a large, heavy pot over medium-high heat until it reaches 375°F. Remove the pork from the marinade and pat it dry using paper towels. Working in small batches, fry the pork until deep brown, crispy, and cooked through, 4 to 5 minutes. Be sure to allow the oil to come back up to temperature between batches. Transfer the fried pork to paper towels to drain. Sprinkle with a little salt while hot. Serve with Mango Salsa.

Mango Salsa

  1. Mix all ingredients and let rest at room temperature for at least 30 minutes to let the flavors combine.
Photographer:

Photography copyright 2016 by Dan Goldberg

Source:

Reprinted with permission from Cuba!, by Dan Goldberg, Andrea Kuhn, and Jody Eddy, 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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