Pork in mojo marinade
6 servings
180 minutes
Pork in mojo marinade is a dish filled with vibrant citrus notes and the spicy aroma of fresh herbs. This marinade, inspired by Mediterranean cuisine, combines freshly squeezed orange and lime juice with the zest of garlic and warmth from cumin spices. Cilantro, mint, and oregano give the meat a rich, refreshing flavor. Thanks to prolonged marination, the pork leg becomes incredibly tender and juicy, while roasting gives it an appetizing golden crust. It can be served hot or cold, perfectly complementing vegetable sides or fresh bread. This dish is great for a cozy family dinner or festive gathering, impressing with its rich flavor and tender texture.
1
Juice the oranges and limes. Grate the peels from the leftover fruits. Mix the juice and peel in a deep container. You can also add the remaining pulp.
- Freshly squeezed orange juice: 150 ml
- Lime juice: 100 ml
- Orange zest: 1 tablespoon
- Lime zest: 1 tablespoon
2
Chop the mint, cilantro, and oregano. Add the herbs to a container. Add cumin and squeeze in the garlic. Season with salt and pepper, then add oil. Mix the resulting mixture well.
- Fresh cilantro (coriander): 120 g
- Fresh mint: 80 g
- Fresh chopped oregano leaves: 1 teaspoon
- Ground cumin: 1 tablespoon
- Garlic: 6 cloves
- Salt: 1 tablespoon
- Ground black pepper: to taste
- Olive oil: 150 ml
3
Place the meat in a marinating container (bowl or bag). Pour in the sauce and refrigerate overnight.
- Pork ham (leg): 1 kg
4
Remove the meat from the marinade and place it in a cooking container. The container should be open. Preheat the oven to 220 degrees and bake the meat for 30 minutes.
- Pork ham (leg): 1 kg
5
Reduce the temperature to 190 degrees and baste the meat with juice from the container. Continue roasting for 90 to 120 minutes depending on weight, basting the meat every 30 minutes.
- Freshly squeezed orange juice: 150 ml
- Lime juice: 100 ml
6
It can be served hot or cold.
