Fried Lamb Chunks (masitas De Puerco Fritas)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs lean boneless lamb, 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

Recipe

• 1 sprinkle the meat liberally with salt and pepper. i.
• 2 in a mortar, crush the garlic into a paste and rub the lamb with the garlic paste.
• 3 place the lamb in a nonreactive bowl and pour over the orange juice.
• 4 cover and refrigerate 2 to 3 hours.
• 5 drain the lamb cubes.
• 6 in a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the lamb cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (the lamb 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 200ºf 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).