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• Cuban mojo roast leg of pork with rice and beans

Cuban mojo roast leg of pork with rice and beans

Published: April 1, 2018 at 12:00 PM

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Serves 6

Easy

Total time: 4 hrs

+ marinating

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Check out this hearty, slow-cooked Cuban pork recipe with flavoursome rice and beans. This easy zingy pork will soon become a firm family favourite

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal1044
• fat46.7g
• saturates15.3g
• carbs56.1g
• sugars9.5g
• fibre9.3g
• protein95.2g
• salt1.8g

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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.

Try more of our best-ever pork recipes here...

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