Mojo is a traditional South American marinade which happens to be a staple of the Cuban kitchen. With this marinade you could make not only pork, but also chicken, beef, turkey, duck, fish, and seafood.
The marinated pork is delicious not only off the grill but is equally great from the oven or from a pan. Any type or size of meat you have in the fridge can be marinated and enjoyed whether fillets, small cuts, or even an entire pig! I still can’t decide which mojo pork I like better: hot, right off the grill or cold, later.
The day after I made the dish, I had some from the fridge, and found that the marinade soaked in much deeper and the pork became a lot softer; not to mention more delicious. This magic marinade is sure to bring much joy to your table.
- 4-6 boneless pork chops
- 1-2 green onions or 1 small yellow onion, minced
- ½ cup orange juice
- 2 tbsp. lime juice
- 2-3 tbsp. soy sauce
- 2 tbsp. olive oil
- 4-6 garlic cloves, minced
- ½ – 1 tsp. dry oregano
- ½ – 1 tsp. ground cumin
- ¼ – ½ tsp. cayenne pepper or ½ tsp. red pepper flakes
- Freshly ground black pepper
Mix all the ingredients in nonreactive bowl or zipper bag. Massage pork with marinade.
Cover and marinate for 4-6 hours or overnight (longer-better). Keep refrigerated.
Let the meat stand for 30 minutes at room temperature before cooking.
Grill (direct medium), broil, or fry chops for 8-10 minutes, 4 minutes per side.
Cover loosely with foil. Let rest for 3-5 minutes.
Cook with pleasure!