Sunday, March 21, 2010

Furthermore, speaking of forgetting. For some weeks Lyman and I had been puzzling over a "Cuban Pork" recipe in our computer file.

L: What is this cuban pork recipe?
J: Cuban pork?

So we tried it again, and it's very good. Here it is:


For mojo:
1/3 cup fresh orange juice
2 1/2 tablespoons fresh lemon juice
10 garlic cloves, chopped fine
2 teaspoons soy sauce
2 teaspoons freshly ground black pepper
2 teaspoons dried oregano, crumbled
1 teaspoon salt
4 bay leaves
1 pound piece boneless pork loin

Papaya mango salsa, recipe follows.

Mojo: In a small bowl stir together all mojo ingredients until salt is
dissolved. Chill sauce, covered, at least 1 hour and up to 24. Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3 hours.
Preheat oven to 400 degrees.
Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 (bull, we go to 125) degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve with salsa.
Yield: 4 servings


1/2 firm ripe papaya
1 medium firm ripe mango
1/2 medium red onion, chopped fine
3 tablespoons fresh lime juice
1/2 small jalapeno chili, seeded and minced
1 tablespoon chopped fresh coriander

Seed and peel papaya. Peel mango and cut flesh from pit. Cut papaya and mango into 1/4 inch dice and in a small bowl toss with onion and lime juice. Stir diced jalapeno into salsa with coriander and salt and pepper to taste. Chill salsa, covered, at least 2 hours and up to 24.
Yield: 2 1/2 cups

So go get your mojo working.

We plan to try the mojo with chicken thighs soon.

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