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Mojo Cuban Pork with Bacon Sofrito Black Beans

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  • Written by jessicajones
  • Category: Meats
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Miami is such a treat of a city for locals and tourists alike. Vibrant colors, diverse people and energetic music signal that you are definately in a very exciting place. The natural beauty of the vegetation and beaches aside, the main thing I miss about living in Miami is the bold, flavorful cuisine. There’s nothing quite like good Cuban food and once you have it – you are definately hooked. So if you cannot get to Versailles on Calle Ocho or swing through La Carreta to get your fix, try this fool-proof recipe. Mi amiga cubana, Lourdes, gave it to me — straight from her abuela – who hails from the Oriente province of Cuba. The mojo marinade – a garlicky citrus delight – also pairs well with chicken and beef. If you cannot find the naranjas agrias (Seville bitter oranges), just use a combination of vinegar, lemon, lime and orange juice.

Recipe for Mojo Cuban Pork Marinade

(for 4 pork chops)

1 large onion, chopped

8 cloves of garlic

juice of 3 naranjas agrias (or juice of lemon, lime, orange – each)

1 tsp salt

1 tsp cumin

1 tsp oregano

1 tdp Herbes de Provence

1 tsp black pepper

dash of red pepper flakes

1 tsp of white vinegar

1/2 cup olive oil

Puree all of the above in a food processor – drizzle the olive oil in last. Marinate meat in marinade, covered, in the fridge for 1-2 hours. Grill the meat on each side until cooked through.

Bacon Sofrito Black Beans

1 lb bag of dried black beans, rinsed

2-3 slices of bacon, chopped

1 red onion, chopped

1 green pepper, chopped

1 red pepper, chopped

3 garlic cloves, smashed

1 Bay leaf

2 tsp cumin

1 tsp oregano


Bring the dry black beans in a pot of water to a boil. Do not add salt on this step (it will make the beans tough). Boil 2 minutes, then turn off heat, cover and let sit for an hour. Drain. Put half in freezer for another use. (Old way to do beans is to soak them overnight….then drain in morning….same result).

Saute two chopped slices of bacon in a large pot. Add red onion and peppers. Saute for 5 minutes. Add drained beans. Fill with 3-4 cups of water until beans are submerged. Add chicken bouillon cube, garlic, bay leaf, cumin, oregano, salt and pepper to taste. Simmer for one hour until beans are soft but still hold their nice shape.

For a great rice accompaniament, add 1 Tbsp of S&T Rice and Paella Blend to your water and rice. The fragrant annato in the blend will flavor as well as color your rice a beautiful sunny yellow.

Buen Provecho!

 Lynn Cardin


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