This recipe combines two techniques: slow braising, which tenderizes the meat, followed by frying in its own fat, which gives it the iconic crispy crust and deep flavor. Key to success is patience during the liquid evaporation.
The pork should have at least some fat to render, allowing it to cook in the 'mapahuira' (its own fat with spices), though traditionally a piece of lard is also used.
In a large bowl, mix the diced pork with half of the garlic, cumin, salt, and pepper. Marinate in the refrigerator for at least 1 hour, ideally 2 hours.
In a large pot or Dutch oven (ideally heavy-bottomed), combine the marinated pork, water, onion, and the remaining whole garlic cloves (no need to chop, they will flavor the broth).
Bring to a boil. Reduce the heat to medium-low and slowly simmer for 1.5 to 2 hours, or until most of the water has almost evaporated. The meat will be extremely tender at this point and fat will have rendered into the pot. Stir occasionally.
When only a little liquid remains, pour in the orange juice. Cook uncovered over medium heat until the orange juice evaporates and reduces to a thick glaze. Stir frequently to prevent the meat from sticking to the bottom.
Once all the liquid has evaporated, only the rendered pork fat (mapahuira) and meat pieces will remain in the pot.
Increase the heat to medium and let the meat sear/fry in its own fat. Turn the meat frequently to brown evenly on all sides. This process takes about 10–15 minutes, until the pieces have a beautiful golden-brown and crispy crust.
Remove the cooked meat with a slotted spoon and let the excess fat drain.
Serve the Fritada hot. Traditionally, it is served with mote (hominy corn), llapingachos (cheese-stuffed potato patties), slices of fresh avocado, and curtido (pickled red onion salad).