- 1 kg of pork, preferably the cut known as head of loin.
- 3 cloves of garlic
- 1 sour orange
- Salt and pepper to taste
- Pork lard
Cut the meat into thick strips and then into cubes. Season with salt and pepper and set aside.
Peel and crush the garlic. In the same mortar, add a few tablespoons of hot lard and the juice of the sour orange. Mix well and marinate the meat with this mojo.
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 elapsed, take the meat out of the oven. Separate the portion that you will fry at the moment. Store the rest of the meat in a bowl and add all the juice from the tray. Cover it and keep it refrigerated. It can last up to a week.
To make the fried pork masses, place a pot with lard over high heat. When the lard is hot, add the masses of meat previously confit in the oven. Let them fry until they are golden brown.
Remove them from the heat and serve them hot. They can be accompanied by golden onions, roasted potatoes, white rice, black beans, or a delicious banana fufu as our chef suggests.
Enjoy your meal!!