Puerto Rican Mojo Pork
A Puerto Rican dinner sized for one person, ready in 28 minutes. Roughly £2.70 a portion.
Per portion
Calories from protein 19%, carbs 56%, fat 25%. Estimated from the ingredients.
Roughly £2.70 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Toss the pork with the lime juice, garlic, oregano and ½ tsp salt.
- 3
Heat half the oil in a frying pan and fry the pork over medium-high heat for 4–5 minutes, turning once, until browned and cooked through with no pink in the middle. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 4
Lift the pork onto a plate, add the onion to the same pan and fry for 5 minutes until soft, then pour in any marinade left in the bowl with a splash of water and bubble for 1–2 minutes to make a quick sauce.
- 5
Meanwhile, fry the plantain slices in the rest of the oil for 2–3 minutes each side until caramelised.
- 6
Sprinkle the plantain with a pinch of salt, then serve the pork with the rice, the onions and pan juices spooned over, and the plantain alongside. Scatter with the coriander and add the lime wedge for squeezing.
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/puerto-rican-mojo-pork/
