Cuban Mojo Marinated Double Cut Pork Chop
Cuban black beans and rice (Congri) and pickled red onions
Mojo sauce
- 10 ea garlic cloves smashed
- 1 tbsp oregano dry
- 3/4 cup sour orange
- 1/4 cup Olive oil
- 2 teasp kosher salt
- 1 teasp ground black pepper
- 1 teasp ground cumin
Place all ingredients in a mixing bowl and mix until well incorporated.
Congris (Cuban black beans and rice)
- 2 cups cooked black beans (save cooking liquid)
- 3 cups long grain rice
- 2 tbsp olive oil
- 3 ea strips chopped raw bacon
- 1 ea small yellow onion chopped
- 1 ea green, red or yellow bell pepper chopped
- 3 ea garlic cloves
- 4 cups of chicken or vegetable stock (water is ok)
- 1 teasp dry oregano
- 1 teasp ground cumin
- 2 ea bay leaves
- Salt and pepper to taste.
Place the bacon on a medium size pan over medium heat. Cook bacon until fat has render, add all the chopped vegetables and cook until soft. Add long grain rice and cook for another 1 or 2 minutes until toasted but not brown. Top with stock or water, bring to a simmer, reduce heat and cover port cook for about 15 minutes, add black beans (with about 1/2 cup cooking liquid) cover pot, simmer for another 5 minutes. Adjust seasoning. Keep warm.
Pickled red onions
1 ea large red onion sliced
1/4 cup red wine vinegar
1/2 cup water
1 ea bay leave
2 teasp kosher salt
2 teasp white sugar
Set the sliced red onions in a small glass jar and set aside. Bring rest of ingredients to a small simmer until salt and sugar has dissolve. Place on top on the red onions, until complete cover with hot brine. Cover and let sit at room temperature for 24 hours. It will keep under refrigeration up to a month.
To assemble dish
Place 3 to 4, 12 oz good quality pork chops in a Ziploc gallon bag and pour the mojo sauce over it. Let it marinate for 12 to 24 hours under refrigeration.
To cook pork chop, set a grill or an oven at 375 degrees. Drain pork chops from the mojo and discard the sauce. Season pork chops with salt and pepper. Cook to your desired temperature.
Place a cup of the Congri on the center of the plate, set the pork chop and top with pickled onions. Garnish with lime wedge and chopped parsley and cilantro.
You can served fried sweet plantains or yucca with it.
