Carne Frita (Fried Pork Chunks) are succulent pieces of pork, seasoned and marinated in traditional Puerto Rican spices, then fried to golden perfection. This delicious dish is often served with a delectable garlic sauce. Served alone or with garlic tostones, pigeon peas and rice, or on top of mofongo.
This Puerto Rican staple is also known as “Masitas,” “Masitas de Puerco,” or “Masitas de Cerdo.” These names all refer to the same delectable fried pork chunks! “Masitas” translates to “little chunks,” emphasizing the bite-sized pieces of pork. The terms “de Puerco” and “de Cerdo” both mean “of pork,” with “puerco” and “cerdo” being interchangeable words for pig in Spanish. These delicious morsels have a crispy exterior and juicy interior. Enjoy this dish as a flavorful appetizer or serve it beside a side dish for a complete meal.
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Reasons to Love this Recipe
- Authentic Flavor: This recipe uses traditional spices and the marination process infuses the pork producing authentic “masitas.”
- Crispy and Juicy: Frying the pork chunks creates a perfect crispy exterior and a juicy, tender interior, making each bite incredibly delicious.
- Versatile Dish: Serve this dish in numerous ways. Enjoy it as an appetizer with a garlic dipping sauce. Serve it as a main course with a side of rice and beans, or as a topping for mofongo.
- Easy to Make: Despite the savory flavors, this recipe is quite straightforward! Easy to follow and cook for all cook levels.
- Everyone Loves this Dish: Its soo delicious, you could never fail satisfying even picky eaters with this dish!
- Cultural Experience: If you have ever wanted to create an authentic Puerto Rican dish, this recipe is a delicious and easy recipe to create at home.
Ingredients
- Pork – You can use pork shoulder or pork butt.
- Sazón with Annatto – If you have never used sazón, it is a vibrant blend of spices that adds a rich, savory flavor to Latin dishes and is especially used in Puerto Rican dishes.
- Oregano – Oregano is a key ingredient in this dish that adds an earthy almost smoky flavor to “masitas.”
- Garlic – Garlic adds such robust flavor and is essential to this dish. If you’re not a fan of garlic, this dish may not be for you, as it relies heavily on it.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Meat Substitution: While this dish is traditionally made with pork, you can try making chicharrones de pollo (chicken fritters) as a delicious alternative if you prefer chicken.
- Paprika: If you can’t find traditional Puerto Rican spices like adobo or sazón, use paprika with a mix of garlic powder, onion powder, and cumin.
- Citrus Marinade: Use a mix of orange and lime juice in the marinade for a tangy twist.
Instructions
Step 1: Add the pork chunks to a mixing bowl and season it with the adobo, sazon, garlic puree, oregano, oil and vinegar (Image 1).
Step 2: Mix the pieces well and allow to marinate for one hour or overnight in the refrigerator (Image 2).
Step 3: Heat a large pan over medium high heat with about 2 inches of oil. Allow the oil to heat. Once heated through, add a few pieces of pork at a time to fry (Image 3). Cook the pork chunks on one side for 5-7 minutes and then carefully flip each piece over. Cook for another 5-7 minutes. Note: Be careful when adding the pieces to the hot oil to avoid splattering.
Drain pieces on paper towels to remove excess oil. Serve the carne frita with the garlic dipping sauce (recipe in recipe card below) and a few lime wedges.
Expert Tips
- Marinate Overnight: For the most flavorful and tender pork pieces, marinate the pork overnight. This allows the spices and seasonings to fully penetrate the pork chunks.
- Don’t Overcrowd the Pan: Fry the pork in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, leading to soggy, greasy pork chunks instead of crispy ones.
- Rest the Pork: After frying, let the pork chunks rest for a few minutes before serving. This keeps the pork crispy while allowing the excess oil to drain away without trapping moisture.
- Serve with Fresh Lime: Serve the pork with fresh lime wedges. A squeeze of lime juice adds a refreshing citrusy brightness that’s balances fried pork.
Recipe FAQs
Yes, while this dish is traditionally made with pork, you can substitute it with chicken (chicharrones de pollo) or beef for a different flavor.
For the best flavor, marinate the pork for at least 1 hour, but overnight is ideal. This allows the spices and seasonings to fully penetrate the meat, resulting in a more flavorful dish.
This dish is versatile and can be served with a variety of sides. Arroz con gandules apastelado, tostones (fried green plantains), mofongo, or a fresh salad. A garlic dipping sauce or mojo sauce also pairs well with it.
Yes, you can marinate the pork ahead of time and store it in the refrigerator. For the best texture, fry the pork just before serving. However, leftovers can be reheated in an oven or air fryer to retain some crispiness.
If you don’t have adobo or sazón, you can create a similar blend using common spices such as garlic powder, onion powder, cumin, coriander, and paprika.
Yes, you can use an air fryer for a healthier version. Preheat the air fryer to 375°F (190°C) and cook the marinated pork chunks in a single layer for about 15-20 minutes, shaking the basket halfway through.
Other Pork Dishes You Will Love
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📖 Recipe
Carne Frita (Fried Pork Chunks)
Ingredients
- 3½ lb pork shoulder or pork butt rinsed and cut into 1 ½ inch chunks
- 2 packets sazon with annatto
- 2 teaspoon adobo
- 2 teaspoon dried oregano
- 10 teaspoon garlic puree
- 5½ tablespoon vegetable oil
- ½ cup vinegar
- vegetable or canola oil for frying
- 1 lime (optional) cut into wedges
Garlic Dipping Sauce
- 2 garlic cloves peeled
- ¼ cup olive oil
Instructions
Cut and Season Pork
- Rinse the pork and cut it into 1 ½ inch chunks, keeping the fat on for a tastier and juicier result.
- Add the pork chunks to a mixing bowl and season it with the adobo, sazon, garlic puree, oregano, oil and vinegar. Mix the pieces well and allow to marinate for one hour or overnight in the refrigerator.
Cooking Pork
- Heat a large pan over medium-high heat with about 2 inches of oil. Allow the oil to heat. Once heated through, add a few pieces of pork at a time to fry. Cook the pork chunks on one side for about 5-7 minutes and then carefully flip each piece over. Cook for another 5-7 minutes.Drain pieces on paper towels to remove excess oil. Serve the carne frita with the garlic dipping sauce and a few lime wedges.
Garlic Dipping Sauce
- While the pork is frying, add the garlic and oil to a blender and blend until smooth.
EV says
First time making carne frita. Great taste and clear instructions. Everyone loved it, including the garlic dipping sauce.
Larry says
I grew up in Chicago, and about 2 blocks away from me was a Mom and Pop Puerto Rican Bodega. It had everything you would expect, including made in store Carne Frita sold by the pound. Little did I know that this was to be the start of my culinary love of Mexican, Puerto Rican and Latin Foods.
I would buy a couple of pounds, and the owners always gave me some Salsa Fresca to go with it. I would get it home, still hot, and this, along with some fried plantains and cerveza would be my dinner.
I live in Houston now, and have not been able to find any Puerto Rican bodegas here, since it is more Mexican in Texas, so when I came across this recipe, I knew I had to try it! And as soon as I sat down at the table with my wife (Mexican born and raised), she was ecstatic and so was I! Thank you so much for this wonderful recipe! And yes, I served it with Salsa Fresca and fried plantains and of course Cerveza. I was transported back to my years in Chicago even though I have been gone for 45 years now.
Larry
John says
The longer the pork pieces marinate the tastier the results. Wait until oil (lard better) is hot before frying, crispier & crunchier results. 5*
Cathy says
Thanks for commenting John! 🙂
Chloe guy says
How would I convert the recipe for a less amount of meat
Cathy says
Hello Chloe! If you look all the way down at the end of the post, you will see the recipe card with all the ingredients and instructions, there you will also see the, “Prep Time,” “Cook Time,” “Total Time,” and “Servings.” Click the number for the amount of Servings and a slider will appear to allow you to adjust for a smaller amount. Hope that helps! Let me know if you have any other questions!
Cesar Sanchez Baez says
Absolutely delicious! Recipe is perfect! I personally like my carne frita salty and more strong on the vinegar side so I add a bit more of adobo/sazon and vinegar. Either way I truly recommend it! 🙂 Thank you!
Cathy says
Thank you Cesar for the kind words! So happy to hear you really enjoyed this recipe! Thank you for taking the time to let me know, comment and rate recipe!
Heather says
my sister made these for my Puerto Rican themed birthday party this weekend. She brought the first bowl in from the fryer and they never made it to the serving table! Didn’t even have a dipping sauce, but we at them up!!!
Cathy says
Aww Heather this comment warms my heart! Thank you so much for taking the time to comment and the sweet compliment. I’m so happy you and your family enjoyed this recipe so much! Happy Birthday!!!
Angela says
What a delicious recipe with so many options! Loving all of these tasty flavors. Thanks so much for sharing! 🙂
Cathy says
Thank you Angela!
Amy | The Cook Report says
I definitely need to try this, sounds delicious!
Cathy says
Thanks Amy!
Ellen says
What a great recipe for a game day party! I can’t wait to try it, especially the garlic dipping sauce!
Cathy says
Thanks Ellen! If you love pork, you will love these!!
Bintu | Recipes From A Pantry says
These look SO good! I am definitely going to be trying these!
Cathy says
Thanks Bintu!
Tisha says
These look incredible I love how versatile they are!
Cathy says
Thank you Tisha!