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Zesty Cuban Pork

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Zesty Cuban Pork
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Makes: 4 servings adjust
Big, bold Cuban flavours have arrived in the form of this pork & orange stew. The mojo sauce is a Cuban staple – orange juice & lime give a distinctively fresh, sweet flavour whilst romano peppers, oregano & olives add a savoury depth. Served with sunny turmeric rice & coriander.



  • 150 grams Basmati Rice
  • 2 teaspoons Ground Turmeric

Step 1

Put rice on to cook with turmeric.


  • 1 Onion

Step 2

Dice the onion and cook for 4-5 min or until it's softened.


  • 3 cloves Garlic, chopped
  • 2 Capsicum
  • 1 large Courgette

Step 3

Chop the garlic, capsicum and courgette.


  • 2 teaspoons Cumin
  • 1 tablespoon Oregano
  • 400 grams Pork Mince

Step 4

Add the cumin, oregano and pork to the pan with the onions and cook for 4-5 minutes.


  • 1 cube Chicken Stock
  • 3 tablespoons Tomato Paste

Step 5

Add the capsicum, courgette, tomato paste and chopped garlic to the pork and cook for 1-2 min Add the chicken stock and cook for 8-10 min further or until the sauce has thickened to a chilli-like consistency.

Step 6

Zest the lime and orange. Roll the orange and lime with your hand on a hard surface (to release more juice!) and cut in half Chop the coriander finely.


  • 60 grams Olives
  • 1 Orange
  • 1 Lime
  • 10 grams Fresh Coriander

Step 7

Once thickened, add the black olives to the pan. Squeeze the juice of the orange and lime into the pan. Cut the remaining lime into wedges. Stir the chopped coriander through the cooked rice.
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