Entree: Cuba – Central Culinary Region – Masas de Cerdo Fritas (Pan-fried seasoned pork patties common in central Cuban home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 1 large egg (about 1 3/4 oz (50 g))
- 1/2 cup (60 g) breadcrumbs or crushed stale bread
- 1 small onion, finely chopped (about 4 oz (110 g))
- 2 garlic cloves, minced
- 2 tbsp (30 ml) sour orange juice or 1 tbsp (15 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 tbsp (15 g) fresh cilantro, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (240 ml) vegetable oil for shallow frying, plus more as needed
- Lime wedges, for serving

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1 large egg (about 50 g)
- 1/2 cup (60 g) breadcrumbs or crushed stale bread
- 1 small onion, finely chopped (about 4 oz / 110 g)
- 2 garlic cloves, minced
- 2 tbsp (30 ml) sour orange juice or 1 tbsp (15 ml) orange juice + 1 tbsp (15 ml) lime juice
- 2 tbsp (15 g) fresh cilantro, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 cup (240 ml) vegetable oil for shallow frying, plus more as needed
- Lime wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, combine the ground pork, egg, breadcrumbs, chopped onion, minced garlic, sour orange (or orange + lime) juice, cilantro, cumin, oregano, salt, and pepper. Mix until evenly combined but do not overwork the meat.
2. Shape the mixture into 8 evenly sized patties (about 3 oz (85 g) each). Place on a tray and refrigerate for 20–30 minutes to firm up.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Fry the patties in batches, without crowding, 3–4 minutes per side until well browned and cooked through (internal temperature 160°F / 71°C).
5. Transfer cooked patties to a paper towel–lined plate to drain excess oil.
6. Serve hot with lime wedges and traditional Cuban sides such as white rice, black beans, or boiled yuca.

1. In a large bowl, combine the ground pork, egg, breadcrumbs, chopped onion, minced garlic, sour orange (or orange + lime) juice, cilantro, cumin, oregano, salt, and pepper. Mix until evenly combined but do not overwork the meat.
2. Shape the mixture into 8 evenly sized patties (about 3 oz / 85 g each). Place on a tray and refrigerate for 20–30 minutes to firm up.
3. Heat the vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Fry the patties in batches, without crowding, 3–4 minutes per side until well browned and cooked through (internal temperature 160°F / 71°C).
5. Transfer cooked patties to a paper towel–lined plate to drain excess oil.
6. Serve hot with lime wedges and traditional Cuban sides such as white rice, black beans, or boiled yuca.