Cuban Mojo Pork with Rice and Black Beans
A Cuban dinner sized for one person, ready in 23 minutes. About 720 kcal and 45 g protein.
Per portion
Calories from protein 25%, carbs 39%, fat 36%. Estimated from the ingredients.
Roughly £2.30 a portion.
Method
- 1
Cook the rice according to the packet instructions, and warm the black beans in a small pan.
- 2
Mix the garlic, orange juice, lime juice, cumin, oregano and olive oil for the marinade, and coat the pork.
- 3
Leave to marinate for 5 minutes while a pan heats.
- 4
Sear the pork for 4–5 minutes each side until cooked through and lightly charred, then rest for 2 minutes and slice. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 5
Season to taste with salt and black pepper, then serve over the rice and black beans, spooning over any pan juices.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/cuban-mojo-pork-with-rice-and-black-beans/
