Cuban Mojo Pork Belly with Caramelized Plantains
A succulent pork belly marinated in zesty Cuban mojo, paired with sweet caramelized plantains.
Preparation
Get these tasks done before you start cooking.
Marinating the Pork Belly
- 1
Combine ingredients
In a bowl, combine orange juice, lime juice, garlic, oregano, cumin, salt, and pepper.
- 2
Add olive oil
Slowly whisk in olive oil until well combined.
- 3
Marinate pork belly
Pour marinade over pork belly, ensuring it is well coated. Cover and refrigerate for at least 4 hours or overnight.
Tip: For maximum flavor, marinate overnight.
Preparing the Caramelized Plantains
- 1
Heat butter
Heat butter in a large skillet over medium heat.
- 2
Cook plantains
Add plantain slices and cook until golden brown, about 3-4 minutes per side.
- 3
Caramelize sugar
Sprinkle brown sugar over the plantains and cook until caramelized.
Tip: Ensure the plantains are ripe; otherwise, they will not caramelize properly.
How to Make Cuban Mojo Pork Belly with Caramelized Plantains
Total time: 7 h 20 min · Yields 6 servings
- 1
Roasting the Pork Belly
Preheat oven to 325°F (163°C). Remove pork belly from marinade and place on a roasting rack, skin side up. Roast for 2 hours or until tender.
- 2
Caramelizing the Plantains
In the last 30 minutes of cooking, prepare plantains as per instructions above.
- 3
Finishing the Dish
Increase oven temperature to 450°F (232°C) in the last 10 minutes to crisp the pork skin.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Refrigerate in an airtight container for up to 3 days.
Can I substitute another cut of pork?
Yes, pork shoulder works well, though cooking time may vary.
Can I make the plantains ahead?
It's best to make them fresh for optimal texture, though you can reheat them gently in a skillet.
What if I can't find plantains?
Substitute with ripe bananas, but reduce sugar as they are sweeter.
Can this dish be made gluten-free?
Yes, ensure the spices and sauces are gluten-free labeled.
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