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Cuban mojo marinated pork cutlets with corn and capsicum salsa
Cuban mojo marinated pork cutlets with corn and capsicum salsa
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Prep Time:
735 minutes
Cook Time:
15 minutes
Total Time:
750 minutes
Tender and juicy Cuban pork marinade, best made a day in advance for maximum flavor.
Ingredients:
  • 4 pork cutlets, trimmed
  • 56.88 gm extra virgin olive oil
  • 375.00 ml frozen corn
  • 1 large red capsicum, diced
  • 62.50 ml small fresh coriander leaves
  • 600.00 gm white long-grain rice, steamed
  • Lime wedges, to serve
  • 173.25 gm orange juice
  • 86.63 gm lime juice
  • 30.00 ml dried oregano
  • 3 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 6.75 gm white sugar
  • 2.40 gm salt
Instructions:
  • Prepare the Mojo Marinade by adding all ingredients and a pinch of ground black pepper to a screw-top jar. Seal the lid tightly and shake vigorously until the salt dissolves and the mixture is well combined.
  • In a large snap-lock bag, pour 3/4 cup of the flavorful Mojo Marinade. Add pork and seal the bag tightly. Toss to coat the meat thoroughly, then refrigerate overnight. In the jar with the remaining marinade, add 2 tablespoons of oil. Secure the lid and shake well before refrigerating.
  • Heat the rest of the oil in a large frying pan over medium-high heat. Take the pork out of the bag and shake off any extra marinade. Cook the pork for 3 to 4 minutes on each side until nicely browned and cooked to perfection. Place the pork on a plate, cover loosely with foil, and let it rest for 5 minutes. Bring the extra marinade from the fridge.
  • Clean the pan and heat over high heat. Add corn and capsicum. Cook for 5 minutes, stirring occasionally, until they are tender and lightly charred. Transfer to a heatproof bowl, add the remaining marinade and coriander leaves, and toss to combine.
  • Plate the pork alongside a vibrant corn salsa, fluffy rice, and a squeeze of refreshing lime.

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