Crispy Pork Chunks with Rice
Tender pork shoulder chunks fried until golden and crispy—the Cuban way. Served alongside fluffy white rice for a weeknight dinner that tastes like a kitchen shortcut but feels like celebration.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 52g
Ingredients
- 1.5 lbs pork shoulder, cut into 1.5-inch chunks
- 4 cloves garlic, minced
- 1 whole lime
- 1.5 tsp cumin
- 1.5 cups white rice
- ½ cup neutral oil (for frying)
Instructions
- 1
Pat pork chunks dry with paper towels. Season generously with salt, pepper, and 1 tsp of the cumin.
- 2
Heat oil in a large skillet over medium-high until it shimmers. Working in batches, sear pork until all sides are golden brown and crispy, ~12 minutes total.
- 3
Add minced garlic and remaining cumin to the pan, stirring constantly for 30 seconds until fragrant.
- 4
Squeeze lime juice over the pork and toss. Season to taste with salt and pepper, then transfer to a plate.
- 5
While pork cooks, prepare rice according to package directions in a separate pot.
- 6
Serve crispy pork over fluffy white rice. Drizzle any pan juices over top.
Tools you’ll need
- 12-inch heavy skillet or cast iron
- cutting board and sharp knife
- paper towels
- pot with lid (for rice)
- tongs or slotted spoon
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