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Recipe Category: Salads » Main Courses » Barbeque

Cuban Mojo Pork with Bean and Corn Salsa Salad

Pork fillets marinated in Cuban flavours then chargrilled and served over a colourful salsa-style salad.

Serves: 4-6
Preparation Time: 15 minutes
Cooking time: 20 minutes
  • 750g pork fillet, trimmed
  • 1 cup Cuban Mojo Marinade (see Tip for Recipe)
  • 400g can black beans, drained and rinsed
  • 400g can corn kernels, drained and rinsed
  • 3 spring onions, chopped
  • 1 small capsicum, finely diced
  • 1 lebanese cucumber, deseeded and diced
  • 1 large tomato, deseeded and diced
  • 1/4 cup chopped fresh coriander,
  • 1 baby cos lettuce
  • lime wedges and extra coriander, for serving

Marinate the pork in 1/2 cup Mojo Marinade for at least 1/2 hour. Combine beans, corn, spring onions, capsicum, cucumber, tomato and coriander with 1/4 cup Mojo Marinade and season. Chargrill pork, for 10 minutes on each side or until cooked to your liking, rest 5 minutes before carving into slices. Arrange lettuce leaves onto a serving platter, top with salad and sliced pork, drizzle with remaining marinade and serve garnished with lime wedges and extra coriander.


Blend together:

1 bunch oregano
1/2 bunch coriander
1/2 bunch mint
6 cloves garlic
1 green chilli
1 tablespoon cumin
2 teaspoons salt
juice 1 lime
grated rind and juice 2 oranges
1 cup extra virgin olive oil

Pour into sterilised jars, seal tightly and keep refrigerated for up to 3 weeks.

Cut soft tortillas into wedges, arrange on oven trays and bake at 200°C for 5-10 minutes until golden. Allow to cool to crisp, and serve with salad.

Author: Naomi Crisante
Date Created: 10/12/2019