Cuban mojo pork

AT A GLANCE

  • Serves 4 people

  • 4 (400gm each) pork loin chops
  • 1½ tbsp cumin seeds
  • 60 ml (¼ cup) olive oil
  • 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
01   Preheat 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.
02   Combine juices and citrus slices, pour over pork and roast for 10-15 minutes or until citrus starts to brown and pork is cooked through.
03   Dry 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.
04   Meanwhile, 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.
05   To 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.

Recipe:

LISA FEATHERBY

Photography:

CHRIS COURT

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

CERVEZA MAS FINA. , suggested by MAX ALLEN

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