Cuban mojo marinated pork cutlets with corn and capsicum salsa

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How to make Cuban mojo marinated pork cutlets with corn and capsicum salsa

  • Yield : 4
  • Prep Time : 12:15
  • Cook Time : 0:15
  • Total Time : 12:30

Ingredients

  • 4 pork cutlets, trimmed
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups frozen corn
  • 1 large red capsicum, diced
  • 1/4 cup small fresh coriander leaves
  • 3 cups white long-grain rice, steamed
  • Lime wedges, to serve

Mojo marinade

  • 2/3 cup orange juice
  • 1/3 cup lime juice
  • 1 1/2 tablespoons dried oregano
  • 3 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons white sugar
  • 1 teaspoon salt

Method

  • Step 1 Make Mojo Marinade; Place all ingredients and a pinch of ground black pepper in a screw-top jar. Secure lid. Shake until salt dissolves and mixture is combined.
  • Step 2 Pour 3/4 cup of the Mojo Marinade in a large snap-lock bag. Add pork. Seal bag. Toss to coat. Refrigerate overnight. Add 2 tablespoons oil to remaining marinade in jar. Secure lid. Shake well. Refrigerate.
  • Step 3 Heat remaining oil in a large frying pan over medium-high heat. Remove pork from bag. Shake off any excess marinade. Discard marinade. Cook pork for 3 to 4 minutes each side or until browned and cooked to your liking. Transfer to a plate. Cover loosely with foil. Rest for 5 minutes. Remove remaining marinade from fridge.
  • Step 4 Wipe pan clean. Heat over high heat. Add corn and capsicum. Cook, stirring occasionally, for 5 minutes or until just tender and lightly charred. Transfer to a heatproof bowl. Add remaining marinade and coriander leaves. Toss to combine.
  • Step 5 Serve pork with corn salsa, rice and lime.

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