Cuban Mojo Marinated Pork with Black Beans and Rice

Steps

1. Prepare ingredients. Preheat BBQ hot plate or grill to high (if using). Pat pork dry and season with salt. In a medium bowl, combine pork and first measure of mojo marinade. Set aside to marinate for at least 5 minutes.
2. Heat a drizzle of oil in a medium pot on medium heat. Cook onion, capsicum and carrot for about 2-3 minutes, until starting to soften. Add Cuban spice mix and cook for 1 minute, stirring until fragrant.
3. Stir rice, black beans (if using) and stock/water to pot with veggies and bring to the boil. As soon as it boils, reduce heat to low, cover and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. While rice cooks, heat a drizzle of oil in a large frypan on medium heat. Cook pork for 3–4 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and set aside, covered, to rest for 2–3 minutes. Slice thickly against the grain.
5. In a small bowl, combine all citrus drizzle ingredients and set aside. When rice has finished cooking, stir through spinach, courgette and lemon juice. Season to taste.
6. To serve, spoon ½ cup cooked black beans and rice into each bowl, top with mojo marinated pork and drizzle with citrus drizzle.