recipe: masas de puerco

okay, i have to tell you this is the name that i was told this dish is, and i've found validation for it on the web (snort)--it is a well known cuban dish--but um, i did pay attention in spanish class (i had some *interesting* teachers), so i'm pretty sure masas de puerco translates to "lumps of sluttishness" (or as i'd like to think: sluttish lumps)....masas de *puerca*, however, translates to "masses of pork", but i do realise it's probably a cuban-spanish thing, and really, both translations aren't far off from the truth.

as i said, it's a cuban dish: cubish pork marinated in lots of garlic, onions, herbs, citrus juice and olive oil, braised, then fried. it's traditionally served with fried plantains, rice, and black beans, but i don't remember why i didn't do with them. i just didn't.

the recipe, loosely:

make a marinade with the following ingredients:
olive oil
lemon juice
lime juice
orange juice
a head or two of garlic, peeled and roughly crushed or chopped
one onion, roughly chopped
a small bunch of thyme
a fistful of oregano
a dash of paprika or pimentón if you have it

marinate a chunk of pork (i used a 2½ lb.pork butt with the excess fat trimmed off--although from the photo above it looks like i missed a side), cut into 2-inch cubes, overnight. remove the meat from the marinade, add to a pot with a couple of cups of lightly salted water. bring to a boil, then reduce the heat and simmer until the water is gone (about half an hour). add a generous amount of olive oil and fry the chunks until the meat turns a lovely shade of brown, add 1 sliced onion,sautée until just wilted. drain off the excess fat, add a squeeze of lemon, and serve.