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Pork al Mojo

Pork al Mojo

with Cuban Rice & Beans

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Herbaceous, citrusy mojo sauce wakes up anything it touches, but juicy pork chops might be the ultimate pairing. Served on a bed of cilantro and lime-spiked beans and rice, this Cuban- inspired dish is guaranteed to wow.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ can

Basmati Rice

1 unit

Lime

2 unit

Green Onions

1 can

Black Beans

1 unit

Navel Orange

340 g

Pork Chops, boneless

2 clove

Garlic

7 g

Oregano

7 g

Cilantro

1 unit

Vegetable Broth Concentrate

1 tbsp

Orange Marmalade

1 unit

Red Onion

1 unit

Yellow Bell Pepper

Not included in your delivery

unit

Salt*

unit

Oil*

unit

Pepper*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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1

Cook the rice: In a medium pot, bring 1 cup water (or 2 cups for 4 people)to a boil with a pinch of salt. Once boiling, add the rice, cover and reduce to a simmer for 15 minutes.

2

Prep: Meanwhile, drain and rinse the black beans. Wash and dry all produce. Thinly slice the green onions, keeping the white and green parts separate. Zest and halve the lime. Halve the orange.

3

Cook the pork: Heat a drizzle of oil in a pan over medium-high heat. Season the pork chops with salt and pepper on both sides. Add the pork chops to the pan and cook 4-6 minutes per side, until cooked through (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.) Set aside on a plate to rest for 5 minutes.

4

Meanwhile, finely chop the cilantro. Mince or grate the garlic. Pick the oregano leaves o the sprig, then coarsely chop.

5

Make the mojo: Heat a drizzle of oil over medium heat in the same pan. Add the red onion and the green onion whites and cook, tossing for 5 minutes, until so ened. Add the garlic and oregano and cook for 30 seconds, until fragrant. Squeeze the orange juice into the pan, then add the broth concentrate, 1⁄4 cup water (or 1⁄2 cup for 4 people) and 1 tbsp orange jam (or 2 tbsp for 4 people) (DO: Measure out.) Reduce heat and simmer for 1-2 minutes, until thickened. Set aside.

6

Once the rice is cooked, stir in the black beans, lime zest, cilantro and bell pepper. Season with salt and pepper. Finish with a squeeze of lime juice.

7

Slice the pork against the grain and serve on a bed of beans and rice. Top with the orange mojo sauce and sprinkle with the green onion greens. *GRILLING TIP: Instead of pan-frying, BBQ pork chops on medium heat, with lid open, 3 to 6 min per side, until cooked to temperature above.