Cuban Mojo Pork with Black Beans, White Rice, and Fried Plantains

Steps

Every amount is written into the step where you use it.

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Cuban Mojo Pork

1. Squeeze ½ cup orange juice and ¼ cup lime juice into a bowl, then whisk in 6 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1½ teaspoons kosher salt, and ½ teaspoon black pepper to form the mojo marinade. 6 min
2. Add the 2 pounds of pork shoulder chunks and the thinly sliced white onion to the marinade, toss to coat, and let sit for at least 15 minutes. 15 min
3. Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Lift the pork chunks from the marinade, letting the onion fall back, and sear in a single layer for 4–5 minutes per side until deep golden brown — work in batches to avoid crowding. 10 min
5. Add the sliced onion and remaining marinade to the pan, reduce heat to medium, and cook for 8 minutes, stirring occasionally, until the onion softens and the sauce reduces to a glaze. 8 min
6. Plate the pork and onion, spoon any remaining pan glaze over the top, and scatter ¼ cup roughly chopped fresh cilantro over to garnish. 2 min

Smoky Cuban Black Beansside

1. Finely dice ½ white onion and ½ green bell pepper, and mince 3 garlic cloves. 5 min
2. Drain and rinse both 15-oz cans of black beans and set aside. 2 min
3. Timing-sensitive step. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, then add the diced onion and bell pepper and sauté for 5 minutes until softened. 5 min
4. Timing-sensitive step. Add the minced garlic, ¾ teaspoon ground cumin, ½ teaspoon dried oregano, and ½ teaspoon smoked paprika and cook for 1 minute, stirring constantly, until fragrant.
5. Stir in the black beans, ½ cup chicken broth, and 1 bay leaf, then simmer uncovered over medium-low heat for 15 minutes, stirring occasionally, until the liquid reduces and the beans are creamy. 15 min
6. Remove the bay leaf, stir in 1 tablespoon apple cider vinegar, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper, taste, and adjust seasoning. 2 min

White Ricebase

1. Combine 1½ cups long-grain white rice, 2¼ cups water, ¾ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
2. Stir once, reduce heat to the lowest setting, cover tightly, and cook for 18 minutes until all the water is absorbed. 18 min
3. Remove from heat and let the rice steam, covered, for 5 minutes, then fluff with a fork before serving. 5 min

Fried Sweet Plantainsside

1. Peel the 2 ripe yellow-black plantains and slice them on the bias into ½-inch pieces. 4 min
2. Pour ⅓ cup vegetable oil into a large skillet and heat over medium heat until a plantain slice dropped in sizzles immediately. 2 min
3. Timing-sensitive step. Fry the plantain slices in a single layer for 2–3 minutes per side until golden and caramelized at the edges — work in batches if needed. 6 min
4. Transfer to a paper-towel-lined plate, sprinkle with ¼ teaspoon kosher salt, and serve immediately. 2 min