The Triton

Career

Masitas de Puerco Cubano

ADVERTISEMENT

With all of the recent talk of the United States normalizing relations with Cuba, my memory takes me back to several deliveries where I stopped in Cuba en route to Latin America. I have always found the officials and people of Cuba warm and inviting, but what I remember most is the food.

Masitas 013

Masitas de Puerco Cubano

Luckily, living in South Florida affords me the opportunity to revisit this style of cooking. Here is one of my favorite dishes. It is important to cook this with lard, which is rendered from pork and thus enhances the flavor of the masitas. Enjoy, JW.

Ingredients:

2 pounds pork shoulder

2 cups Cuban marinade

2 cups water

1/4 cup lard

1 Tbsp salt

1/2 onion, chopped coarsely

Cut pork into 2-inch chunks. Place chunks into a bowl and add 2 cups Cuban mojo marinade. (Store bought is fine or use my recipe below.) Cover bowl and refrigerate overnight.

In a skillet, add water, lard, salt and pork chunks. Over medium-high heat, bring to boil. Reduce to medium-low and cook, uncovered, about 40 minutes. The water will evaporate leaving only the lard and pork chunks.

Once the water has evaporated, bring the heat up to medium-high and sauté onions until translucent, about 2 minutes. Serve as a main dish with rice, black beans and fried plantains.

Cuban mojo marinade

Ingredients:

20 garlic cloves (yes, 20), pealed

2 tsp salt

1 tsp black peppercorns

1 1/2 cups sour orange juice (substitute 1 cup OJ and 1/2 cup lime juice)

1 cup chopped onion

2 tsp oregano

With a mortar and pestle, work the garlic, salt and peppercorns into a paste. Add juice to the paste followed by the onion. Mix well and let stand at room temperature for at least an hour before using it as a marinade for pork, chicken or fish.

Related Posts...
Crew's Mess: by Capt. John Wampler In the United States, Read more...
Crew’s Mess: by Capt. John Wampler Recently, I delivered a Viking Read more...
Crew Mess: by Capt. John Wampler When was the last Read more...
Crew Mess: by Capt. John Wampler This is a fun Read more...
Crew Mess: by Capt. John Wampler The color of springtime Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Working toward smooth sailing with crew visas

Working toward smooth sailing with crew visas

By Dorie Cox Yachts and their crew spend tens of millions of dollars on refits, maintenance and repairs, as well as provisions, …

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: Handling costly, fragile crystal can be terrifying

Stew Cues: by Alene Keenan I recently helped outfit a yacht with glassware. The owners found a beautiful set of antique cobalt blue …

Mexican marina makes room for larger yachts

Mexican marina makes room for larger yachts

Paradise Village Marina in Puerto Vallarta, Mexico, has recently reconfigured the marina to hold more and larger yachts. The marina now has …

Triton Networking nets $1,500 for injured yachtie

Triton Networking nets $1,500 for injured yachtie

More than 200 captains, crew and industry people challenged the weather to attend Triton Networking last night with global marine travel …