Cuban-style pork cutlets and black beans

Recipes / Meat

Beans and pork are the mainstay of most Latin American countries.

Recipe «Cuban-style pork cutlets and black beans» 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: 4x 200g pork cutlets, trimmed, 2 limes, 1 orange, 2 cloves garlic, 3 cobs corn , 1 red onion, 60ml olive oil, 440g can black beans , 1 tsp dried oregano, 2 tsp ground cumin, 1 tsp dried chilli flakes, plus extra, to serve, 125ml dry white wine, 1/4 bunch mint, 1/4 bunch coriander, 120g sour cream.

Ingredients:

  • 4x 200g pork cutlets, trimmed 
  • 2 limes 
  • 1 orange 
  • 2 cloves garlic 
  • 3 cobs corn 
  • 1 red onion 
  • 60ml olive oil 
  • 440g can black beans 
  • 1 tsp dried oregano 
  • 2 tsp ground cumin 
  • 1 tsp dried chilli flakes, plus extra, to serve 
  • 125ml dry white wine 
  • 1/4 bunch mint 
  • 1/4 bunch coriander 
  • 120g sour cream 

Instructions

  1. Place pork in a large bowl. Grate zest and squeeze over juice of 1 lime. Juice over orange and crush in garlic. Set aside at room temperature to marinate.
  2. Meanwhile, remove husks from corn, then, holding cobs upright on a work surface, cut kernels away from cobs. Finely chop onion.
  3. Heat 1 tablespoon oil in a large frying pan over high heat. Add corn and season with salt and pepper. Cook, stirring, for 2 minutes or until just tender. Drain and rinse beans, then add to pan. Cook, tossing, for 1 minute or until warmed through (take care not to break up beans). Add onion and toss to combine, then remove pan from heat and loosely cover with foil to keep warm.
  4. Drain pork and reserve marinade, then pat dry with paper towel. Combine oregano, cumin, chilli, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl, then rub over pork.
  5. Heat remaining 2 tablespoons oil in a large, non-stick frying pan over medium–high heat. Add pork and cook for 3 minutes each side or until golden. Add reserved marinade and wine, then bring to a simmer, reduce heat to medium and cook for a further 3 minutes or until cooked through. Transfer to a plate and loosely cover with foil. Simmer sauce for a further 3 minutes or until syrupy.
  6. Tear leaves from herbs over beans. Squeeze over juice from remaining lime and gently toss. Divide pork and beans among plates and drizzle with sauce. Scatter extra chilli over sour cream and serve with pork.