Cuban Pork Steak in Guava-Garlic Mojo with Light Coconut Rice and Golden Yuca

Name: Cuban Pork Steak in Guava-Garlic Mojo with Light Coconut Rice and Golden Yuca
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork steak; 6 cloves garlic; 1/2 cup sour orange juice; 2 oz guava paste; 1 tsp dried oregano; 1 tsp ground cumin; 1 3/4 tsp salt; 1 tsp black pepper; 3 tbsp vegetable oil; 1 1/4 cups white onion; 1 leaf bay leaf; 1 cup long-grain rice; 2/3 cup coconut milk; 1 cup water; 1.5 lb yuca; 1 tbsp lard or more vegetable oil; 1/4 cup fresh cilantro; 1 tbsp lime juice

An original Cuban recipe featuring pork steak marinated in a savory garlic, sour orange, and guava mojo, served with lightly scented coconut rice and skillet-golden yuca. The flavor profile is balanced, criollo, citrusy, savory, and gently fruity.

25 minPrep

50 minCook

75 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork steak (en 4 pieces)
18 g garlic (chopped or machacado, divided)
120 ml sour orange juice (si no hay, usar mezcla of orange and lima; divided)
60 g guava paste (chopped finely)
2 g dried oregano
2 g ground cumin (divided)
10 g salt (divided or to taste)
2 g black pepper (divided)
45 ml vegetable oil (divided)
180 g white onion (en pluma fina, divided)
1 unit bay leaf
220 g long-grain rice (enjuagado)
160 ml coconut milk (without sugar)
240 ml water (for the arroz)
700 g yuca (pelada and en trozos)
15 ml lard or more vegetable oil (for dorar the yuca)
12 g fresh cilantro (chopped)
15 ml lime juice (for terminar)

Nutrition facts

per serving

670 kcal

Calories

33 g

Protein

61 g

Carbs

31 g

Fat

4.5 g

Fiber

56.5 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a bowl, combine half of the garlic, 90 ml (6 tbsp) sour orange juice, guava paste, oregano, 1 tsp cumin, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp vegetable oil until a thick mojo forms.
2
2. Rub the pork steak with the guava-garlic mojo. Add half of the sliced onion, mix well, cover, and marinate in the refrigerator for 20 minutes.
3
3. Meanwhile, place the yuca in a pot with enough water to cover it and add 1/2 tsp salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until tender but not falling apart. Drain, remove the tough center core if needed, and set aside.
4
4. For the rice, heat a saucepan over medium heat and add 1 tbsp vegetable oil. Add half of the remaining garlic and sauté for 30 seconds. Stir in the rice and cook for 1 minute. Pour in the coconut milk, 240 ml (1 cup) water, the bay leaf, 1/4 tsp salt, and a pinch of black pepper.
5
5. Once the rice comes to a boil, reduce the heat to low, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes. Remove the bay leaf and fluff with a fork.
6
6. Heat a large skillet or griddle over medium-high heat. Add 1 tbsp vegetable oil and cook the pork with its marinated onion for 4 to 5 minutes per side, until nicely browned and it reaches a safe internal temperature of 145°F (63°C). Remove the pork and let it rest for 5 minutes.
7
7. In the same skillet, add the remaining onion, the rest of the garlic, 30 ml (2 tbsp) sour orange juice, 1/4 tsp cumin, a pinch of salt, and 1/2 tsp black pepper. Cook for 2 to 3 minutes, scraping up the browned bits, until a short pan sauce forms. Return the pork to the skillet for 1 minute to lightly glaze it.
8
8. In another skillet, heat the lard or 1 additional tbsp vegetable oil over medium heat. Brown the cooked yuca for 6 to 8 minutes, turning it, until the edges are golden and crisp.
9
9. Turn off the heat under the yuca and toss it with the lime juice and chopped cilantro. Adjust salt if needed.
10
10. Serve a bed of light coconut rice, top or side it with the pork steak and its mojo onions, and add the golden yuca alongside. Serve hot.

Chef tips

For a brighter mojo, fully dissolve the guava paste into the sour orange juice before adding it to the pork. Do not overcook the yuca during the first boil so it browns better afterward.

Substitutions

You can substitute the pork steak with boneless pork chops. If sour orange juice is unavailable, use 90 ml (6 tbsp) orange juice plus 30 ml (2 tbsp) lime juice. Coconut milk can be replaced with more water for a less aromatic rice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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