Cattle Country Classic · Fried Pork Chunks

Masas de Cerdo Fritas

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The pork isn't breaded at all — chunks are marinated in sour orange and garlic, then fried in their own rendered fat until the outside turns deeply crisp.

Cubes of pork shoulder are marinated in garlic and sour orange, then deep-fried until the edges crackle while the inside stays juicy, and served with rice, beans, and fried plantain. Camagüey's cattle- and pig-raising country makes it a staple on menus and market stalls around the city's landmark clay tinajones jars.

Why it's made this way: Camagüey's plains have supported cattle and pig farming since Spanish colonial times, and dishes built around abundant local pork and beef, like masas de cerdo fritas, reflect that ranching economy more directly than Cuba's seafood-heavy coasts.