Cuban Mojo Pork with Rice and Avocados
Andy Bates
From Caribbean Carnival With Andi Oliver and John Whaite on the 'Big Eat' on Food Network UK...
This for me is perfect no fuss comfort food at its best. Mojo (pronounced Mo-ho) can be translated to sour orange and is a marinade or sauce, sour in taste and often seen in Cuban cuisine and used all over South America and the Caribbean. It origins from the Canary Islands and was thought to be brought over by the Spanish settlers.
Usually cooked with pork 'butt' or shoulder and served with rice and beans or in a Cuban Sandwich, I'm using pork neck as it's a great alternative, as is cheap, slow roasts perfectly and really holds the marinade. The cooking juices provide a rich and extremely tasty gravy.
It takes a bit of planning for perfect results as it needs to marinade overnight.
Cook the pork the day before you plan to eat and all you have to do is reheat in the juices, slice and serve with jasmine rice, avocado and a personal fav, sriracha.
Of course if your in a hurry then all this can be done on the day. Marinade for at least 2-3 hours prior to cooking.
You have been warned, this is seriously good!
MY CUBAN MOJO PORK WITH RICE AND AVOCADOS
Ingredients
- 1kg pork neck
- 6 garlic cloves
- Handful fresh coriander
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Juice and zest of 1 lime
- Juice and zest of 1 lemon
- Juice and zest of 2 oranges
- 100ml olive oil
- Salt and pepper
For serving:
- Avocados
- Cooked jasmine rice
- 1 spring onion, sliced
- Hot chilli sauce
Method
In a food processor, add all the marinade ingredients and blitz until smooth and mixed and season it with salt and pepper to taste.
With a small knife, pierce the pork all over with half inch cuts. Place it into a container and pour the marinade all over, rubbing it into the pork. Cover it with cling film and leave it in the fridge overnight.
Preheat the oven to 220°C. Place the pork in a baking tray with the marinade and roast for 20 minutes.
Cover the baking tray and pork with foil, turn the oven down to 140°C and slow roast it for 2-3 hours, until it’s tender. To serve, slice the pork into thick slices.
For the gravy, spoon the fat off the cooking juices, leaving a dark brown sauce. Reduce it down a bit and then spoon it over the pork. Serve with the rice, sliced avocado, spring onion and chilli sauce.
