Cuban mojo roast leg of pork with rice and beans
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 6
Ingredients
- 2.5kg boned and rolled leg of pork, skin scored
- 2 onions, thickly sliced
- 1 tbsp vegetable oil
- sea salt flakes
- a bunch coriander, leaves picked to serve
- 3 Little Gems, cut into chunky pieces and tossed with the juice of 2 limes
MARINADE
- 8 cloves garlic, chopped
- a small bunch coriander, leaves picked
- a small bunch mint, leaves picked
- 3 bay leaves, crushed
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp dried chilli flakes
- 1 tsp sea salt
- ground to make 1 tsp black peppercorns
- 4 oranges, zested and juiced
- 4 limes, zested and juiced
RICE AND BEANS
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 green pepper, chopped
- 2 cloves garlic, finely chopped
- 3 sprigs thyme, leaves picked
- ½ tsp dried oregano
- 2 tbsp red wine vinegar
- 300g basmati rice
- 400g tin black beans, drained and rinsed
- 600ml chicken stock
Method
- STEP 1
Put all of the ingredients for the marinade into a food processor and whizz until smooth. Put the pork into a dish, pour in the marinade, rub it into the surface of the meat but avoid the skin. Cover and marinate for at least 4 hours but preferably overnight. Remove from the fridge an hour before cooking.
- STEP 2
Heat the oven to 220C/fan 200C/gas 7. Put the pork into a roasting tray skin-side up on top of the sliced onions. Pour any marinade into the tray around the pork with 200ml of water, drizzle the oil over the skin, season generously with sea salt flakes and cook for 45 minutes or until the skin is starting to crisp.
- STEP 3
Reduce the heat to 160C/fan 140C/gas 3 and cook the pork for 3 hours until meltingly tender. If there isn’t crackling after this time, turn the heat back up to 200C/fan 180C/gas 6 and cook until crisp. Remove the pork to a plate, cover with foil and rest for 30 minutes. Pour the sauce from the tray into a jug, skim the fat, then pour into a small pan to keep warm.
- STEP 4
For the rice and beans, heat the olive oil in a pan and add the onion and green pepper with some seasoning. Cook for 5 minutes until soft, then add the garlic, thyme and dried oregano, and cook for a minute. Add the red wine vinegar, rice and beans, and stir until fully coated in the oil. Pour in the stock, cover with a lid and cook over a medium heat for 12 minutes – the stock should evaporate and the bottom of the rice will get slightly crispy.
- STEP 5
Serve the pork shredded into big pieces with the rice, sauce, scattered with coriander and the Little Gems dressed with lime juice.
