Cuban mojo marinated pork cutlets with corn and capsicum salsa

Recipes / Meat

Mojo is a classic Cuban marinade that not only infuses flavour but also tenderises the pork, making it beautifully juicy, even when pan fried. Start this recipe a day ahead.

Recipe «Cuban mojo marinated pork cutlets with corn and capsicum salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 4 pork cutlets, trimmed, 1/4 cup extra virgin olive oil, 1 1/2 cups frozen corn, 1 large red capsicum, diced, 1/4 cup small fresh coriander leaves , 3 cups white long-grain rice, steamed, Lime wedges, to serve, 2/3 cup orange juice , 1/3 cup lime juice, 1 1/2 tbsp dried oregano, 3 garlic cloves, crushed, 2 tsp ground cumin, 1 1/2 tsp white sugar, 1 tsp salt.

Ingredients:

  • 4 pork cutlets, trimmed 
  • 1/4 cup extra virgin olive oil 
  • 1 1/2 cups frozen corn 
  • 1 large red capsicum, diced 
  • 1/4 cup small fresh coriander leaves 
  • 3 cups white long-grain rice, steamed 
  • Lime wedges, to serve 
  • 2/3 cup orange juice 
  • 1/3 cup lime juice 
  • 1 1/2 tbsp dried oregano 
  • 3 garlic cloves, crushed 
  • 2 tsp ground cumin 
  • 1 1/2 tsp white sugar 
  • 1 tsp salt 

Instructions

  1. Make Mojo Marinade; Place all ingredients and a pinch of ground black pepper in a screw-top jar. Secure lid. Shake until salt dissolves and mixture is combined.
  2. Pour 3/4 cup of the Mojo Marinade in a large snap-lock bag. Add pork. Seal bag. Toss to coat. Refrigerate overnight. Add 2 tablespoons oil to remaining marinade in jar. Secure lid. Shake well. Refrigerate.
  3. Heat remaining oil in a large frying pan over medium-high heat. Remove pork from bag. Shake off any excess marinade. Discard marinade. Cook pork for 3 to 4 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Remove remaining marinade from fridge.
  4. Wipe pan clean. Heat over high heat. Add corn and capsicum. Cook, stirring occasionally, for 5 minutes or until just tender and lightly charred. Transfer to a heatproof bowl. Add remaining marinade and coriander leaves. Toss to combine.
  5. Serve pork with corn salsa, rice and lime.