Ingredients Jump to Instructions ↓

  1. 4 (400gm each) pork loin chops

  2. 1 1/2 tbsp cumin seeds

  3. 60 ml ( 1/4 cup) olive oil

  4. 1 lime

  5. 1 orange and 1 lime, thinly sliced

  6. For shallow-frying: vegetable oil

  7. 2 small sweet potatoes, cut lengthways into thin wedges

  8. To serve: baby coriander sprigs

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 20 mins, cook 25 mins Mojo-marinated dishes are quintessentially Cuban. Use the best quality pork available such as kurobuta.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.


Send feedback