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Pork al Mojo

Pork al Mojo

with Cuban Rice and Black Beans

Nutritionist Approved
Read more

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.

Tags:Gluten-free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat16 g
Saturated Fat3.5 g
Carbohydrate90 g
Sugar21 g
Dietary Fiber16 g
Protein51 g
Cholesterol90 mg
Sodium540 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Paper Towel
Strainer
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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).

6

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.