Cuban Roasted Pork with Red Onion Mojo, Creamy Yuca, and Warm Cucumber Salad

Instructions

1. 1

   1. In a large bowl, combine the pork with 12 g (4 cloves) minced garlic, sour orange juice, 30 ml (2 tbsp) olive oil, cumin, oregano, 6 g salt, and 1 g black pepper. Let it marinate for 20 minutes in a cool spot or refrigerated.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Arrange the pork with its marinade on a baking tray or baking dish in a single layer and roast for 30 minutes.

3. 3

   3. After 30 minutes, turn the pork pieces and continue roasting for 20 more minutes, until well browned and fully cooked.

4. 4

   4. While the pork roasts, place the yuca in a pot with the chicken broth or water and add 2 g salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes until very tender.

5. 5

   5. Drain the yuca, remove any thick center fiber if present, and mash it rustic-style with 15 ml (1 tbsp) olive oil, 1 g black pepper, and 15 ml (1 tbsp) lime juice. Keep warm.

6. 6

   6. For the red onion mojo, heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the red onion and cook for 3 minutes. Stir in the remaining 6 g (2 cloves) garlic, white vinegar, the remaining 15 ml (1 tbsp) lime juice, 2 g salt, and cook 2 to 3 minutes more, just until the onion softens without browning too much.

7. 7

   7. In another skillet, add the cucumber with the last tablespoon of olive oil, 1 g salt, mint, and parsley. Cook for 1 to 2 minutes over medium heat, just to warm the cucumber and release the herbs while keeping it crisp.

8. 8

   8. Remove the pork from the oven and immediately toss it with half of the red onion mojo so it absorbs the flavor.

9. 9

   9. Serve a base of creamy yuca on each plate, top with the roasted pork, and finish with the remaining mojo. Add the warm cucumber herb salad on the side. Adjust with the remaining salt if needed before serving.