Air Fryer CUBAN Masitas de Puerco | Air Fryer Pork Chunks | Chef Zee Cooks
Today we’re making Cuban Masitas de Puerco! However, we’re changing things up and making these Cuban Pork Chunks in the Air fryer! Making carne frita in the air fryer is super easy and it’s also a much healthier way of cooking since we’re not deep frying the pork. Instead, we’re going to pressure cook the pork first and then air fry them to perfection! These Cuban Pork Chunks are great to enjoy with your favorite side dish. I personally love having these with boiled yuca, rice, and Cuban Black Beans. Don’t forget to join the Chef Zee Family & Subscribe!
Ingredients: Mojo
2 Onions Sliced
1 Lemon
3 Cloves Garlic Diced
½ tsp Kosher Salt
Olive Oil
Ingredients: Pork Masitas
1 lbs Country Style Pork Ribs
6-8 Garlic Cloves Mashed
½ tsp Cumin
½ tbso DR Oregano
1tbsp Kosher Salt
Black Pepper to Taste
1 Fresh Orange & 1 cup Orange Juice
Olive Oil
0:00 Start
1:20 Cuban Air Fryer Masitas Ingredients
2:29 How to Season Cuban Style Mojo
4:04 How to Choose The Best Cut of Pork for Cuban Masitas
5:28 Seasoning Pork for Air Fryer Cuban Pork Chunks
12:28 Settings for Pressure Cooking Pork
15:01 Air Frying Cuban Pork Chunks
18:22 How to Make Cuban Mojo Style
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Diablo lol!!!….I could live in DR forever and eat that delicious pork all day…yesss
Looks amazing! Thank you for sharing. Also, what kind of pan did you use when you cooked the onions in the end?
What kind of sides do you serve with this?
I am thrilled to write this review. I made this recipe exactly like you showed. It took me less than 40 minutes to make. It was incredible.
When I saw the pork come out of the pressure cooker I thought it was ruined but ten minutes crisping and wow! This is a special occasion dinner like Easter any night of the week.
Thanks Chef Zee. Excellent!!!
Hi! Is there an alternative for the pressure cooling part? I don’t have one.
Chef Zee – would love to see a sous vide version. I am trying country style ribs with the same ingredients @140 for 6 hours and will follow this up with a deep fry at 375
Made this your way and will never do it boiling and frying again nor will I pay any restaurant for this dish. It was spectacular in les than 30 mins cooking time.
omy! how did you know i got a chuck of pork today… gonna make some cabbage rolls and… this fantabulous recipe! tyfs
Awesome technique! Do y'all eat Chivo? I wonder if that would make a good Ninja recipe/maybe you could try it out?
I actually have this ninja foodi!!! So excited to make this!
Your food is awesome. Thank you .
Chef Zee, I have a technical question to ask you about if you deep fry or pan fry the pork pieces after using the pressure cooker, how do you prevent the meat from becoming too dry? Since I don't have an air fryer I will either pan fry or deep fry (although I would prefer not to deep fry) the meat. In Asian cooking especially in Chinese cuisine, people will marinate the meat much the same way as you did, but to prevent the meat from becoming too dry, often the meat will be coated with a thin layer of corn starch and then fried. The meat will have a crunchy bite to it particularly on the surface, but it maintains some of the moisture so that it won't be dry like jerky. Do you think this dish would work well using this recipe, or does the marination process and pressure cooking or boiling do enough to soften up the meat? I would love your response to this. Thank you.
Is Dominican oregano the same as the finely ground oregano vs the bigger flakes or oregano which I know is different?
Wow I really enjoyed this video. Showing love from Haiti 🇭🇹 we make a dish that is similar to yours, but we call our fried pork shoulder chunks Griot. We also boil/ or pressure cook the pork before we fry it. We also make a pickled citrus sauce with onion, but our sauce is spicy. I love to see similarities in different cultures! Beautiful ❤️
❤🙏🏼
Would you consider doing a tutorial for Locrio de Arenque? I've learned so much from all your cooking videos, you're literally the best and so easy to follow! 💗
Are you doing keto?
When you put the lime at the end…..I was salivating como un perro.
That looks delicious, I am Cuban and live in Miami the place where every other person is from Cuba lol,Ilove the way you prepared them they didn't look greasy because restaurants here in Miami some of them make them so greasy Definitely going to follow your recipe I have a French husband from Paris who loves Cuban food especially masitas de puerco when we where living in France it was so difficult to find Latin products so when I came to visit family I would stock my luggage, now we are here in Miami so he is totally a Cuban boy.I made your aunts tuna salad and my husband and son loved.Thank you so much,I love your channel stay safe and greetings from Miami Florida.
Do you do these videos in Spanish? I told me friend about you pero she doesn't speak/understand English. This recipe is amazing by the way!
I was thinking of brining the pork in garlic salt over night and then seasoning the next day. Would that be a good idea