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Cuban-style pork cutlets and black beans
Cuban-style pork cutlets and black beans
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Latin American staple: beans and pork blend for ultimate flavor.
Ingredients:
  • 4x 200g pork cutlets, trimmed
  • 2 limes
  • 3 cobs corn
  • 1 red onion
  • 60ml (1/4 cup) olive oil
  • 440g can black beans (see note)
  • 1 tsp dried oregano
  • 1 tsp dried chilli flakes, plus extra, to serve
  • 125ml (1/2 cup) dry white wine
  • 1/4 bunch mint
  • 1/4 bunch coriander
  • 120g (1/2 cup) sour cream
Instructions:
  • Place the pork in a sizeable bowl. Add the zest and juice of 1 lime, squeeze the orange juice, and crush in the garlic. Let it marinate at room temperature.
  • Peel husks off corn. Stand cobs upright on surface and slice off kernels. Finely dice onion.
  • In a large frying pan over high heat, heat 1 tablespoon of oil. Add corn, season with salt and pepper, and cook for 2 minutes until just tender, stirring occasionally. Drain and rinse beans, then add to the pan and cook for 1 minute until warmed through (be gentle not to break up the beans). Toss in onion, remove pan from heat, and cover loosely with foil to keep warm.
  • Pat dry drained pork with paper towel, then coat with a mixture of oregano, cumin, chilli, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
  • In a large non-stick frying pan over medium-high heat, heat the remaining 2 tablespoons of oil. Cook the pork for 3 minutes on each side or until golden. Add the reserved marinade and wine, simmer for 3 minutes over medium heat until cooked through. Transfer the pork to a plate, cover loosely with foil. Simmer the sauce for another 3 minutes until syrupy.
  • Tear herb leaves over beans, squeeze remaining lime juice, gently toss. Plate pork and beans, drizzle with sauce, sprinkle extra chili over sour cream, serve with pork.

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