Stewed Pork Chunks that are cooked to perfection in a juicy savory sauce
Affordable and quick dinners are my favorite dinners to make. They save time are perfect for busy long days. Masitas de Cerdo Guisadas is a savory Dominican dish made with boneless pork, onions and peppers. These stewed pork chunks are cooked to perfection in a savory sauce that goes perfectly with Moro de Habichuelas!
Just a few weeks ago, I was grocery shopping and challenging myself to stick to a strict budget. It’s no secret that grocery prices have gone way up in the last few years. My husband and I feel the pinch, and we’ve been conscious about how much we spend on food.
Luckily, we both grew up in working class families where money was tight. We’re no strangers to “poor man’s meals,” and they’re actually our favorite. In fact, I hate the term “poor man’s meals” because some of those very meals are far from cheap today. Nonetheless, I know that when we’re looking for an affordable meal, pork is always a good and flavorful option.
Pork is extremely flavorful. Depending on the cut, it can even be a great lean meat option. I personally love buying cuts of pork with some marbling and fat because it adds to the flavor. Boneless country style ribs are one of my go-tos! It’s the perfect balance of lean meat and fat. It’s my secret weapon because it’s so easy to cook and so flavorful.
Masitas de Puerco is one of my all time favorite Cuban recipes! I mean, who doesn’t love fried pork chunks drizzled with a delicious garlic mojo sauce? However, with summer around the corner, I want to make leaner dishes. One that isn’t deep fried and just lighter overall.
Cooking Pork to Perfection …
I like to season Masitas Guisadas with onion powder, garlic powder, annatto powder, and orange juice. The orange juice gives the marinade a hint of sweetness. The sweetness really comes out once we cook the meat.
Additionally, I then like to brown the meat over medium high heat and braise it until the most delicious sauce is formed. This sauce is what dreams are made of. I love drizzling this sauce over rice and beans. At the very end, I like to saute onions and peppers for an added bite.
The best part about this dish is that it truly goes great with any other side dish that you like whether it’s Moro de Habichuelas, Congri Cubano, Mangu, and even mashed potatoes! Did I mention that the leftovers are also extraordinary? Overall, stewed meats tend to do well as leftovers, which also makes it great for meal prepping.
You can shred the leftovers and make pork tacos, quesadillas or even a Pork Fried Rice! The possibilities are endless. Are you hungry, yet? Let’s eat!
- 3 lbs Country Style Ribs
- 5 Cloves Garlic
- ½ cup Orange Juice
- ½ tsp Dominican Orégano
- 1 tsp Achiote Powder/Ground Annatto
- Kosher Salt
- Black Pepper
- 1 tsp Red Wine Vinegar
- 1 Onion Sliced
- 1 Bell Pepper Sliced
- 2 ½ cups Water
- 1 tbsp Olive Oil
- Season pork with mashed garlic, oregano, ground annatto, salt, pepper, and orange. Mix together until well combined. Marinate for 20 minutes
- In a large skillet over medium-high heat, add olive oil. Once the oil is hot, add seasoned pork and brown for 7-10 minutes. Stir occasionally to make sure that meat browns evenly on all sides
- Once the meat is browned, add marinade and water. Then add tomato paste and work into pork. Cover pot and simmer over medium heat for 20-30 mins until meat is tender
- When the meat is tender, stir the meat. Add an extra ¼ cup to create more sauce. Then add sliced onions, peppers, and red wine vinegar. Turn off heat and let sit for 5 minutes. Serve with rice and enjoy while warm