Mojo-marinated dishes are quintessentially Cuban. Use the best quality pork available such as kurobuta.
- 4 pork loin chops (400gm each)
- 1½ tbsp cumin seeds
- 60 ml olive oil (¼ cup)
- Juice of 1 orange and 1 lime
- 1 orange and 1 lime, thinly sliced
- For shallow-frying: vegetable oil
- 2 small sweet potatoes, cut lengthways into thin wedges
- To serve: baby coriander sprigs
- 1Preheat oven to 250C. Combine pork with 1 tbsp each of cumin seeds and olive oil and season to taste with sea salt and freshly ground black pepper. Heat remaining olive oil in a frying pan over medium-high heat and cook pork for 2-3 minutes on each side or until cumin seeds are toasted and pork is golden. Transfer to a baking dish.
- 2Combine juices and citrus slices, pour over pork and roast for 10-15 minutes or until citrus starts to brown and pork is cooked through.
- 3Dry roast remaining cumin seeds in a small frying pan over medium-high heat for 1 minute or until fragrant, then transfer to a mortar and, using a pestle, coarsely grind.
- 4Meanwhile, heat enough vegetable oil to come 1.5cm up the side of a large frying pan over medium-high heat. Add sweet potato and cook, turning occasionally, for 10 minutes or until golden and cooked through. Drain on absorbent paper.
- 5To serve, transfer pork to a platter, arrange citrus slices on top, drizzle with pan juices, scatter with ground cumin and coriander sprigs and serve with sweet potato to the side.
Drink Suggestion: Cerveza mas fina. Drink suggestion by Max Allen
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