Where to Find Miami’s Most Iconic Restaurant Dishes | Eater Miami
"There’s a ritual to making excellent masas de puerco frito: first, the pork chunks of meat are cut into cubes, marinated in mojo, then boiled and fried in their fat, allowing these little nuggets to get nice and crispy on the outside while staying juicy on the inside. At Puerto Sagua, the chunks are often served alongside yuca and rice but may also be found in a sandwich." - Juliana Accioly
