Pork al Mojo
with Cuban Rice and Black Beans
Mojo is the Cuban version of sunshine on a plate: the sauce beams flavor with its vibrant citrus juices, fresh herbs, and savory bits of garlic. When it’s drizzled onto tender pork chops, the effect is truly radiant. To add on the warm vibes, we’re also introducing lively bell pepper slices and zesty beans with rice. If the weather’s been a bit nippy where you are, this dish will likely hit the spot and brighten up your day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Basmati Rice
¼ ounce
Cilantro
2 clove
Garlic
1 unit
Bell Pepper
1 unit
Red Onion
2 unit
Scallions
1 unit
Orange
1 unit
Lime
¼ ounce
Oregano
12 ounce
Pork Chops
2 unit
Chicken Stock Concentrate
1 ounce
Apricot Jam
6.7 ounce
Black Beans
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Bring 1 cup water and a pinch of salt to a boil in a medium pot. Once boiling, add rice. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.
Wash and dry all produce. Finely chop cilantro. Mince or grate garlic. Core, seed, and thinly slice bell pepper. Halve, peel, and thinly slice onion. Thinly slice scallions, keeping greens and whites separate. Halve orange. Zest lime, then halve. Pick and coarsely chop oregano leaves from stems until you have 1 TBSP.
Heat a drizzle of oil in a large pan over medium-high heat. Pat pork dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, 4-6 minutes per side. Remove from pan and set aside to rest for at least 5 minutes.
Lower heat under pan used for pork to medium, then heat 1 TBSP oil in it. Add onion, bell pepper, and scallion whites. Cook, tossing, until softened, about 5 minutes. Toss in garlic and chopped oregano. Cook until fragrant, about 30 seconds.
Squeeze juice from orange into pan, then add stock concentrates, ¼ cup water, and apricot jam. Lower heat slightly and let simmer until thickened, 2-3 minutes. Stir in a squeeze of lime, then season with salt and pepper. Remove pan from heat and set aside. Meanwhile, drain and rinse half the beans from container (use the rest as you like).
Once rice is done, toss beans, lime zest, and cilantro into pot. Season with salt, pepper, and a squeeze or two of lime juice (to taste). Slice pork against the grain. Divide rice and beans between plates, then top with pork. Spoon over mojo, making sure to include bell pepper. Sprinkle with scallion greens.
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