Chef Randy Zweiban of Chicago’s Nacional 27 makes this recipe as part of his Cuban Christmas menu, but you should serve it anytime you feel like being adventurous. True, the spicy peppers and some of the seasoning are not authentic, but they are delicious. If you want a more traditional take, try this Mojo Cuban Pork recipe.
What to buy: Dried chile molido can be found at most spice stores. A good source is Penzeys.
Scotch bonnet peppers are available at specialty produce stores or gourmet grocery stores. They’re also among the hottest of hot peppers; wear gloves when slicing them.
Looking for a perfect beverage to pair with your Mojo Pork? Stay on the Cuban theme and make a refreshing mojito to counter the spicy Lechon Asado.
For the mojo:
Beverage pairing: 2005 Emrich-Schönleber Monzinger Frülingsplätzchen Kabinett, Germany. Don’t even bother trying to pronounce the name of this wine from Germany’s Nahe region, just know that Riesling is a great match with both pork and spicy foods, making it a natural for this dish. Furthermore, the smokiness of the spices is emulated by a hint of flinty slate in this light, punchy, and refreshing white wine.
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