Cuban Mojo [mo-ho]

​If you checked out my Lechon recipe then perhaps you found yourself here. Whatever the reason, welcome! I want to share with you a classic Cuban marinade and sauce that is super versatile and easy to prepare. If you plan on making my Lechon recipe, then you can use this Mojo sauce to mix right into your pork. The acid from the limes cuts through the fattiness of the pork, making it a perfect pair. Like most of my recipes, you will only need a few ingredients. You probably have these ingredients in your home already. You will need limes, garlic, red onion, olive oil and salt. Traditionally, Mojo is made with naranja agria, meaning sour orange. This ingredient is not readily available however, and can be easily swapped with limes. The most important part of this recipe is that you squeeze fresh lime juice. The bottled stuff truly pales in comparison. The rest of the prep is very simple. You will need to slice your red onion; I like to slice the onion in rounds but you can slice however you like. If you have a mandolin you can easily achieve uniform slices, about ¼ to ½ of an inch is fine. The thickness is really according to your preference. Next, you will need to peel your garlic and leave it whole. To bring all the components together you will start by heating the olive oil over a medium flame or temperature. Then, brown your whole garlic cloves until golden, being careful not to over-brown or burn. This can happen quickly so be mindful and control the heat. Once the garlic is golden you will remove it.  At this point you have flavored your oil with garlic which makes for a pretty awesome base. This next step is not necessary, nor is it traditional, but I like to mince the cooked garlic and reincorporate it later. Now you will turn off the heat and pour in the lime juice. Please use caution as the water content of the lime juice mixed with the hot oil will result in some spatter. Allow the oil to cool for a few minutes before adding the juice. At this point you will add the onions and reserved garlic and cook over low heat until the onions are softened and light pink, about 5 minutes. Season with salt to taste and save for later to pour all over the Lechon Asado. Alternatively, you can cool this mixture and use it as a marinade for chicken, steak, fish, anything! 

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Mojo Sauce & Marinade

​Ingredients
1 large red onion, sliced into 1/4 inch rounds
4 cloves of garlic, peeled
¾ cup lime juice, fresh
1 cup olive oil
Salt to taste

Method

1. Slice red onion into rounds, reserve
2. Peel garlic, reserve
3. Squeeze fresh lime juice, reserve
4. Bring olive oil to medium heat in a pot or pan with deep walls
5. Brown the garlic until golden and remove from oil. Turn off the heat and allow oil to cool for a few minutes.
6. Mince cooked garlic and add to oil along with the raw onion. Cook on low until onions are pink and translucent.
7. Cool and enjoy!

As always, try this recipe out and let me know what you think!