Cuban Pork Steak in Pineapple-Mint Mojo with Light Moro Rice

Name: Cuban Pork Steak in Pineapple-Mint Mojo with Light Moro Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb pork steak; 2/3 cup crushed fresh pineapple; 3 tbsp lime juice; 6 cloves garlic; 1/3 cup fresh mint; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 1 1/4 cups white onion; 1 cup green bell pepper; 1 cup long-grain rice; 1 1/2 cups cooked black beans; 1 leaf bay leaf; 1 cup water; 1 tbsp apple cider vinegar; 4 wedges lime wedges

An original Cuban-inspired recipe featuring pork steak marinated in a pineapple, garlic, lime, and mint mojo, served with a light moro-style rice with black beans and peppers. It has a citrusy, aromatic, savory profile with techniques and flavors rooted in traditional Cuban cooking while offering a new combination.

25 minPrep

40 minCook

65 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g pork steak (en 4 filetes)
160 g crushed fresh pineapple (for the mojo)
45 ml lime juice (freshly squeezed)
18 g garlic (chopped or machacado)
10 g fresh mint (chopped)
2 g dried oregano
2 g ground cumin
8 g salt (divided)
2 g black pepper (divided)
45 ml olive oil (divided)
180 g white onion (en pluma fina, divided)
120 g green bell pepper (diced small, divided)
180 g long-grain rice (lavado)
260 g cooked black beans (1/2 cup de su caldo)
1 unit bay leaf
240 ml water (for the arroz)
15 ml apple cider vinegar (for terminar the onion of the cerdo)
4 unit lime wedges (for servir)

Nutrition facts

per serving

485 kcal

Calories

34 g

Protein

38 g

Carbs

21 g

Fat

5 g

Fiber

33 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 large bowl, combine the crushed pineapple, lime juice, half of the garlic, half of the mint, oregano, cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Add the pork steaks, coat well, and marinate for 20 minutes in the refrigerator.
2
2. Meanwhile, make the light moro rice. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté half of the onion and half of the green bell pepper for 4 to 5 minutes, until tender.
3
3. Add the rinsed rice to the saucepan and stir for 1 minute to lightly toast it. Add the cooked black beans along with 120 ml (1/2 cup) of their cooking liquid, the water, the bay leaf, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 18 minutes.
4
4. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork before serving.
5
5. Remove the pork from the marinade and reserve the marinade. Lightly pat the surface of the steaks dry so they brown better.
6
6. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Brown the pork steaks for 3 to 4 minutes per side, or until fully cooked and they reach a safe internal temperature of 145°F and 63°C. Transfer to a plate and let rest for 5 minutes.
7
7. In the same skillet, add the remaining white onion and green bell pepper. Cook for 3 minutes, stirring, until they begin to soften.
8
8. Add the remaining garlic and cook for 30 seconds. Pour in the reserved marinade and the apple cider vinegar. Cook for 3 to 5 minutes over medium heat, stirring, until the sauce thickens slightly and the pineapple looks glossy.
9
9. Return the pork steaks to the skillet for 1 minute to coat them with the pineapple mojo. Turn off the heat and add the remaining chopped mint.
10
10. Serve each portion with light moro rice, one pork steak topped with the pineapple-onion sauce, and a lime wedge for squeezing over the top.

Chef tips

For deeper flavor, marinate the pork for up to 2 hours in the refrigerator. Do not leave it much longer because the pineapple can overly soften the meat. For fluffier rice, rinse the rice until the water runs almost clear.

Substitutions

You can use sliced pork loin instead of pork steak. The mint can be replaced with a mix of mint and parsley. If you do not have lime, use lemon, although the flavor will be less traditional.

What I used to make it

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

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Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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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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