- 1 kg of pork, preferably the cut known as loin head
- 3 cloves of garlic
- 1 sour orange
- Salt and pepper to taste
- Lard
Cut the meat into thick strips and then into cubes. Season with salt and pepper, and set aside.
Pound and crush the garlic. In the same mortar, add a few tablespoons of hot lard and the juice of sour orange. Mix well and season the meat with this marinade.
Preheat the oven to 180ºC.
Arrange all the meat in the baking tray, cover it with the dressing, add a few tablespoons of lard, and bake for one hour at 180ºC.
Once this time has passed, take the meat out of the oven. Set aside the portion you plan to fry right away. Store the remaining meat in a dish and add all the juice from the baking tray. Cover it and keep it refrigerated. It can last up to a week.
To make fried pork dough, heat a pot with lard over high heat. When the lard is hot, add the meat dough that has been previously confited in the oven. Let them fry until they are golden brown.
Remove them from the heat and serve hot. They can be accompanied by caramelized onions, roasted potatoes, white rice, black beans, or a delicious plantain fufú as suggested by our chef.
Enjoy your meal!