Carne Frita (Fried Pork Chunks) are delicious pork chunks that are seasoned and marinated in Puerto Rican spices and then fried to golden perfection. Served with a delicious garlic sauce. Carne Frita can be served in several dishes for complete meals or as an appetizer.
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So many delicious things to say about this Puerto Rican yummy dish of Carne Frita (Fried Pork Chunks) and even more to say about all the ways to serve it!
These delicious chunks are seasoned and marinated in Puerto Rican spices and then fried to golden perfection.
They are slightly crispy on the outside and deliciously tender and juicy on the inside.
In Puerto Rico, this dish is also known as “Masitas,” “Masitas de Puerco,” “Masitas de Puerco Fritas” or “Masitas de Cerdo.“
“Masitas,” simply means “chunks.”
“Masitas de Puerco,” means “pig chunks.”
“Masitas de Puerco Fritas,” means “fried pig chunks.”
“Masitas de Cerdo,” means “pork chunks.”
This delicious Puerto Rican Fried Food is also commonly served in Cuba and the Dominican Republic with slight variations.
Carne Frita Can Be Served in Several Ways
- Serve as an appetizer with a side of garlic sauce for dipping, as I did!
- With Puerto Rican Rice and Beans (Arroz con Habichuelas).
- With Puerto Rican Rice (Puerto Rican Yellow Rice with Corn).
- Alongside, Platanos Fritos (Puerto Rican Sweet Plantains).
- With “tostones,” such as my Puerto Rican Garlic Tostones (Fried Garlic Plantains).
- Alongside my delicious Puerto Rican Arroz Mamposteao (“Dirty Rice” and Beans).
- Cilantro Lime Rice would be delicious with this dish too!
- A quick and yummy Garlic Spaghetti.
- Make a delicious Mofongo con Carne Frita (Green Mashed Plantains seasoned with Garlic and Crispy Pork Skin and Fried Pork Chunks in the center), recipe coming soon!
- Arroz con Gandules (Rice with Pigeon Peas)
Endless ways to serve this delicious carne frita with!
Ingredients to Make Carne Frita (Fried Pork Chunks)
- 2 pounds pork shoulder or Pork Butt
- 1 packet (envelope) of Sazon with Annatto
- 1 teaspoon Adobo Seasoning (I use Goya Brand)
- 1 teaspoon oregano
- 4-6 garlic cloves
- 3 tablespoons of vegetable oil
- 1/3 cup of vinegar
- vegetable oil for frying (although lard is best!)
Garlic Sauce for Dipping
2 cloves garlic
1/4 cup of olive oil
How to Make Carne Frita (Fried Pork Chunks)
- Begin by peeling 4-6 garlic cloves and add to a blender with oregano and 3 tablespoons of vegetable oil. Set aside.
- Rinse pork and cut up pork into 1 1/2 inch chunks. (Keep the fat on pork as this makes the pork tastier and juicer).
- Season with adobo, sazon, garlic and oregano puree and vinegar. Mix pieces with your hands or a spoon.
- Marinate covered for 30 minutes in the refrigerator or overnight (especially if using pork shoulder).
Heat a large pan over medium high heat with about 2 inches of oil. Wait to oil is hot, about 5 minutes.
- Carefully add a few pork pieces at a time to the pan being careful not to drop pieces in oil and causing oil to splatter.
- Cook the pork chunks on one side for 5-7 minutes and then flip over with a fork.
- Cook again for another 5-7 minutes.
Note: If serving with the garlic dipping sauce, prepare the sauce while pieces are cooking. Add 2 garlic cloves to a blender with 1/4 cup oil and blend until smooth. Set aside.
Continue cooking on all sides until all sides are beautifully golden brown.
Drain pieces on paper towels to remove excess oil.
Serve with Garlic Dipping Sauce and toothpicks if serving as an appetizer.
For more delicious pork recipes, you will also love these:
Chuletas de Puerco (Pork Chops in Salsa Verde)
For a full list of yummy pork recipes click here→pork recipes
Carne Frita (Fried Pork Chunks)
Ingredients
- 2 pounds pork shoulder or pork butt rinsed and cut into 1 1/2 inch chunks
- 1 packet (envelope) Sazon with Annatto I use Goya Brand
- 1 teaspoon Adobo Seasoning (I use Goya Brand)
- 1 teaspoon dried oregano
- 4-6 garlic cloves peeled
- 3 tablespoons vegetable oil
- 1/3 cup vinegar
- vegetable or canola oil for frying
Garlic Dipping Sauce
- 2 garlic cloves peeled
- 1/4 cup olive oil
Instructions
Cut and Season Pork
- Add garlic cloves, oregano and 3 tablespoons of oil to a blender. Blend until mixture forms a paste and is smooth. Set aside.
- Rinse pork and cut up pork into 1 1/2 inch chunks. (Keep the fat on pork as this makes the pork tastier and juicer).
- Season pork chunks with adobo, sazon, garlic and oregano puree and vinegar. Mix pieces with your hands or a spoon.Marinate covered for 30 minutes in the refrigerator or overnight (especially if using pork shoulder).
Cooking Pork
- Heat a large pan over medium high heat with about 2 inches of oil. Wait until oil is hot, about 5 minutes.*This dish is even better fried in lard. If you can find lard in your market, use instead of oil.
- Carefully add a few pork pieces at a time to the pan being careful not to drop pieces in oil and causing oil to splatter.
- Cook the pork chunks on one side for 5-7 minutes and then flip over with a fork.Cook again for another 5-7 minutes.
- Note: If serving with the garlic dipping sauce, prepare sauce while pieces are cooking. Add 2 garlic cloves to a blender with 1/4 cup oil and blend until smooth. Set aside.
- Continue cooking on all sides until all sides are beautifully golden brown.Drain pieces on paper towels to remove excess oil.Serve with Garlic Dipping Sauce and toothpicks if serving as an appetizer.
Nutrition
These look incredible I love how versatile they are!
Thank you Tisha!
These look SO good! I am definitely going to be trying these!
Thanks Bintu!
What a great recipe for a game day party! I can’t wait to try it, especially the garlic dipping sauce!
Thanks Ellen! If you love pork, you will love these!!
I definitely need to try this, sounds delicious!
Thanks Amy!
What a delicious recipe with so many options! Loving all of these tasty flavors. Thanks so much for sharing! 🙂
Thank you Angela!
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!!!
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!!!
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!
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!
How would I convert the recipe for a less amount of meat
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!
The longer the pork pieces marinate the tastier the results. Wait until oil (lard better) is hot before frying, crispier & crunchier results. 5*
Thanks for commenting John! 🙂