Mojo Criollo
Mojo is the basis of Cuban cooking, descended from the 'mojo' sauces of the Canary Islands that Spanish settlers brought over. Sour orange gives the authentic flavour.
A garlicky Cuban sauce of sour orange, olive oil and oregano. The classic marinade and dressing for roast pork and fried yuca.
Ingredients
Method
Mash the garlic and salt to a paste in a bowl or mortar.
Heat the olive oil in a small pan over a medium heat for 1-2 minutes, then add the garlic and cook for 30 seconds until fragrant.
Take off the heat and add the citrus juice, oregano, cumin and pepper (it will sizzle).
Cool and use as a marinade, a dipping sauce or spooned over meat. Keeps for 1 week.
Marinate pork in mojo for at least 4 hours, ideally overnight, then reserve some to serve.
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