Cuban Mojo Criollo

Name: Cuban Mojo Criollo
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Cuisine: Cuban
Ingredients: Sour orange juice (or a mix of orange and lime juice) — 250 ml (1 cup); Garlic cloves, minced — 8; Ground cumin — 5 g (1.5 tsp); Dried oregano — 5 g (1.5 tsp); Olive oil — 100 ml (1/3 cup + 1 tbsp); Salt and pepper — to taste

The Quirky Foodster Team

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10 min

Prep

0-2 min

Cook

Ingredients

Sour orange juice (or a mix of orange and lime juice) — 250 ml (1 cup)
Garlic cloves, minced — 8
Ground cumin — 5 g (1.5 tsp)
Dried oregano — 5 g (1.5 tsp)
Olive oil — 100 ml (1/3 cup + 1 tbsp)
Salt and pepper — to taste

Method

Combine sour orange juice, minced garlic, cumin and oregano in a mixing bowl.
Season with salt and pepper.
For a warm version (used to pour sizzling over cooked meat), gently heat olive oil in a small saucepan, then carefully
pour in the citrus-garlic mixture (it will sizzle vigorously); cook 1-2 minutes.
For a cold marinade version, simply whisk in olive oil without heating.
Use immediately as a marinade, or pour hot over cooked pork just before serving.

Cultural Background: A garlicky, citrus-based marinade built on sour orange juice, mojo criollo is a cornerstone of Cuban cuisine, traditionally used to marinate roast pork for the classic lechón asado, its bright acidity balancing rich, slow-roasted meat.

Tips: • True sour (Seville) orange gives the most authentic flavour; a mix of regular orange and lime juice is the standard substitute. • The hot sizzling version poured over finished roast pork is a beloved traditional presentation technique.

Variations: • Add finely chopped fresh coriander for extra brightness. • Use as a marinade for chicken or fish, not just pork.

Storage: Refrigerate in an airtight container up to 5 days.

Reheating: The cold version is not reheated; the hot sizzled version is made fresh just before serving. Nutrition (per serving) Approx. 70 kcal, 0.3 g protein, 7 g fat, 1.5 g carbohydrate per 15 ml serving. FAQs What is mojo criollo traditionally used for? Marinating pork for lechón asado (Cuban roast pork), and also chicken and fish. What is sour orange? A bitter, tart citrus fruit (naranja agria) traditional to Cuban cooking; a mix of regular orange and lime juice approximates its flavour well.

FAQs: What is mojo criollo traditionally used for? Marinating pork for lechón asado (Cuban roast pork), and also chicken and fish. What is sour orange? A bitter, tart citrus fruit (naranja agria) traditional to Cuban cooking; a mix of regular orange and lime juice approximates its flavour well.