Fried Pork Chunks (Masitas De Puerco Fritas)

• 2 lbs lean boneless pork, cut into 2-inch cubes salt and freshly ground black pepper to taste (shoulder or leg)
• 4 garlic cloves, smashed
• 1/2 cup sour orange juice or 1/4 cup sweet orange juice 1/8 cup each fresh lime and lemon juice
• vegetable oil or peanut oil, for frying
• salt, to taste
• crushed black pepper, to taste

1. Sprinkle the meat liberally with salt and pepper. I.
2. In a mortar, crush the garlic into a paste and rub the pork with the garlic paste.
3. Place the pork in a nonreactive bowl and pour over the orange juice.
4. Cover and refrigerate 2 to 3 hours.
5. Drain the pork cubes.
6. In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.)
7. When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes.
8. Occasionally turn up the heat when necessary to crisp the cubes.
9. As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200u0b0F oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy).
10. Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).

pork, garlic, sour orange juice, vegetable oil, salt, black pepper

Taken from www.food.com/recipe/fried-pork-chunks-masitas-de-puerco-fritas-233506 (may not work)