09/09/2026
🍽️✨ Marinated pork, flavorful mamposteao rice, and sweet caramelized bananas come together in this vibrant dish inspired by Caribbean flavors. Perfect for sharing, it’s a comforting meal packed with color and bold tastes.
🍴 INGREDIENTS:
900 g U.S. boneless pork loin
75 ml extra virgin olive oil
1 medium white onion
2 limes, cut into wedges
Mojo Marinade
45 ml fresh lemon juice
45 ml fresh lime juice
45 ml fresh orange juice
2 garlic cloves
80 ml shallots
2.5 ml ground cumin
60 ml canola oil
60 ml fresh cilantro
60 ml fresh parsley
5 ml salt
Mamposteao Rice
30 ml extra virgin olive oil
1 yellow onion
120 ml green bell pepper
120 ml red bell pepper
4 garlic cloves
5 ml smoked paprika
5 ml ground cumin
45 g canned red kidney beans
240 ml low-sodium chicken broth
120 ml fresh cilantro
75 g ripe banana
30 ml tomato sauce
5 ml salt
400 g cooked medium-grain white rice
Bananas
15 ml extra virgin olive oil
1½ ripe bananas
✏ COOKING INSTRUCTIONS:
To Prepare the Mojo Marinade
➡ Blend all the marinade ingredients until smooth and well combined.
➡ Place the pork in a 4 L resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for at least 8 hours or up to 24 hours.
➡ Drain the pork in a colander and lightly rinse off most of the marinade under cold water. Pat dry with paper towels and let it rest at room temperature for 1 hour.
To Prepare the Mamposteao Rice
➡ Heat the olive oil in a large skillet over medium heat. Add the onion, green and red peppers, and garlic, stirring occasionally until softened, about 4 minutes.
➡ Add the smoked paprika and cumin, cooking for 1 minute more until fragrant. Stir in the beans, chicken broth, cilantro, banana, tomato sauce, and salt, and bring to a simmer.
➡ Reduce the heat to low and cook, stirring occasionally, until the liquid has reduced by about half, 10–15 minutes.
➡ Add the cooked rice and stir, breaking up any clumps with a wooden spoon. Cook until heated through, about 5 minutes. Remove from the heat and partially cover to keep warm.
Cook the Pork
➡ In a large skillet, heat 15 ml of olive oil over medium-high heat and add the onion rings. Cook, stirring occasionally, until translucent, about 2–3 minutes. Transfer to a plate.
➡ Preheat the oven to 95 °C.
➡ Add 30 ml of olive oil to the skillet and heat. Add half of the pork in a single layer. Cook, turning occasionally, until browned on all sides and only slightly pink in the center, about 6 minutes, or until a meat thermometer registers 63–71 °C.
➡ Transfer the pork to a baking tray and keep warm in the oven. Repeat with the remaining pork and oil. Return all the pork and any juices to the skillet, add the onions, and stir well. Remove from the heat.
To Cook the Bananas
➡ Heat the olive oil in a large nonstick skillet over medium-high heat. Add the banana slices and cook until golden brown on one side, about 2–3 minutes. Turn and cook for another 2 minutes.
Enjoy!
