Cuban Style Pork with Papaya Mango Salsa
recipe courtesy of
Although I've made this roast pork and tropical
salsa using the suggested mojo ingredients, I have also used
traditional Cuban mojo sauce. This recipe
doesn't take too much prep work, but do give yourself a few hours in
advance to marinate the pork and chill the salsa.
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 Ingredients:
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 Prepare Mojo and Pork:
Make 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 degrees.
Transfer pork to a cutting board and let stand 10
minutes. Cut pork into thin slices and serve with papaya mango salsa. Yields 4 servings.
Main Cuban recipe pages:
• soups •