There is a recipe similar to this one in the September 2002 Bon Appetit issue, called Braised Pork w/ Mojo Sauce. The recipe is from Havana Harry's Restaurant at Coral Gables Florida. When I read the recipe (a simplified (modified)version of Havana's Harry recipe), I was dissapointed, to say the least. The process is not accurate and will miss the authentic flavor. In Puerto Rico we might braise or not the meat, but it will always be fried before serving.

FRIED CHICKEN AND PORK PIECES WITH SLICED ONIONS

Pork and chicken pieces, 2 pound each
Adobo Criollo (as sold in Latin Markets)
3 onions, sliced,
2 crushed peeled garlic cloves,
1 tsp of ground cumin
2 bay leaves
1 cup white wine
1/2 cup vinegar or sour orange
1 cup olive oil
a pinch of sugar
3 tb. Soy Sauce
Salt and pepper to taste.

The pork and chicken pieces should be marinated with the Adobo, at least 24 hours, covered, in the refrigerator. Next day, you will return them to room temperature and fry them in batches, until they are golden. Then, using a big pot, mix the fried pieces with all the other ingredients and cook, covered for approximately 35 minutes. Then, cool to room temperature and serve with its own sauce. All the portions should be small, like Spanish Tapas.