Mojo pork cutlets from Josée di Stasio

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Mojo pork cutlets from Josée di Stasio

Main course | Easy | 13 hours

Preparation time

45 minutes

Cooking Time

15 minutes

Main course

Easy

Total time: 13 hours

Maceration time: 12 hours

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Directions

MOJO PORK CUTLETS

Mix all marinade ingredients in a sealable plastic bag and add pork cutlets. Marinate for 12 to 24 hours in the fridge.
Preheat barbecue to medium-high.
Pat cutlets dry and season with salt.
Grill for 1 ½ to 2 minutes per side depending on thickness.
Do not overcook.
Transfer cutlets to a plate, lightly cover, and let sit 5 minutes.

POTATO SALAD

Place all the vinaigrette ingredients in a large bowl.
Season and set aside.
Wash potatoes well and cut into 1.5-2 cm (½-¾ in.) cubes.
Cook in a large pot of boiling, salted water for 10 to 12 minutes. Check for doneness.
Drain potatoes and place on a baking sheet. (Do not cool them under cold water.)
Let cool 10 minutes and then mix with reserved vinaigrette.
Taste and adjust seasoning, as needed.
If you like, garnish with celery heart leaves and fresh cilantro.
Serve as a side dish with the mojo pork cutlets.

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