My take on Roasted Mojo Pork from the movie "Chef"
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- čas přidán 10. 11. 2018
- Support my work on Patreon: / ethanc
In today's video I'm cooking up my take on roasted mojo pork.
This pork is first marinated in mojo marinade. Mojo in cuban cooking, generally refers to any sauce made with garlic, citrus, and olive oil or pork fat. It is used in a variety of dishes outside of this roasted pork.
After the pork is marinated, it is roasted low and slow in the oven. Hope you enjoy!
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█ Macros and Price per serving █
Calories: 462
Protein: 38 grams
Carbs: 5 grams
Fats: 23 grams
Price: $1.16
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█ Recipe █
█ Roasted Pork █
• 6 - 7 Pork Shoulder or Pork Butt
• Mojo marinade recipe (reserve 1 cup)
Cut a cross pattern into the fat side of the pork. Turn the pork over and stab 5-6 holes throughout the meat to give the marinade space to penetrate and provide more flavor.
Place pork in a bag and pour over marinade. Let marinade in the fridge for a minimum of 4 hours up to 24 hours.
Preheat your oven to 275 degrees.
Transfer pork to a roasting dish and roast for 3 hours.
Raise oven heat to 325 degrees and roast for 2 more hours or until the internal temperature reads 165 degrees Fahrenheit.
█ Mojo Marinade █
• Juice of 4 Tangerines
• Juice of 3 Limes
• 1 head of Garlic (around 10 cloves)
• ½ bunch Cilantro
• 3 TBSP Olive Oil
• 1 TBSP Salt
• 1 TBSP Oregano
Pulse garlic and salt in a food processor to form a rough paste. Add cilantro and oregano to food processor. Add citrus juice to food processor and drizzle in olive oil until combined.
█ Spicy Mustard Mojo Sauce █
• 1 Cup of mojo marinade
• 1 TBSP Mustard (adjust to taste)
• 1 TSP Sugar (adjust to taste)
• ½ Jalapeno, minced
Heat Mojo marinade over medium heat. Add in mustard, sugar and jalapeno. Simmer for 3-4 minutes. Let cool and serve over pork.
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Big fan of Chef and wanted to make this. Super easy and the end result was beautiful. That sauce was the boss! Thanks for making this video and I will be making it again for my next get together due to popular demand!
Sounds awesome!!!
I'm gonna try the recipe.
Thank You for posting this recipe.
Have a GREAT weekend and be safe out there.
I just ordered a pork shoulder for order pick up...I am so excited to make this with Cuban black beans and rice and maduros!
Golden week over here in Japan. This is my project for the next few days!!
Thank God for the movie chef. I'm almost 63 and if not for that movie, I would have never realized that I was eating roasted pork my entire life. Cause when I was eating it, it wasn't popular. Who knew?
Isn't that afantastic movie?????
Coming back to this video after you got majorly successful. Still high quality. Glad I subbed early on.
Fantastic work
Making it now. Looks fantastic! I'll let you know!
Hey man great variation with the tangerines, I love it! Perfect time-lapse video, you did it right. Liked the sauce, but I would skip the mustard. Just personal preference. Your sauce looked spot on! Delicious bark. Thanks for the recipe, and keep watching Chef! It's a classic!
This was a really great video
I really like who you did with the mustard Mojo sauce. Sounds and looks delicious.
One of my favorite things to do is play around with sauces in the kitchen. So many ways to experiment off of more tradition sauces!
Ethan, I am really enjoying your earlier vids and you are making interesting, accessible, and very flavorful dishes. Great props to Roy Choi and Jon Favreau. I notice that you must have had some food training because of the way you touch the food as it is cooking to gauge doneness, and you use your fingers a lot to turn food that to most home cooks would be too hot to handle. And the scope of different cuisines is good. You seem to key in on getting good ingredients, too (like the bulk jasmine rice), however, with the exception of the cumin seeds that you ground in the mortar and pestle, you seem to rely on store bought pre-ground spices rather than whole spices that you roast and then grind. Is this just for the vids or for the ease of demonstration?
Can't wait to try this! Looks amazing!! Thank you!
Leah Hill Awesome, let me know if you try it out!
no cilantro in original recipe, if you can find "naranja agria" sour oranges that is what is typically used but its difficult to find for most people.
I can get bottles of naeanja agria at my local Latin Mercado!
Jesus Christ. I like this video but your production value increased so damn much.Jesus. Nice job man
Your technique tips are so helpful to us baby cooks 🙏🏼 Thank you for what you do
5:35 you're killing meee
My next dish !
The Cubans I know use bitter oranges, but no idea where to even find them.
Ever try the method of boiling the chicken first for 20mins so all the meat comes to same temp then roast in oven?
If you’re cooking the sauce you might as well use the marinade. Just saying.
Yes, I do a similar preparation where I reduce the marinade even more and use it to glaze the meat (in this case pork shoulder, but the same concept works with other things too) during the last 15-30 minutes of roasting. You can still use the reduced sauce as a dipping sauce, but when the meat is glazed it develops an even more flavorful crust, IMO. But it's all good.
Nice job.
Try 235 for 9-10 hours covered next time. Broil for 5-8 mins at the end. Next level. Also, you must use sour oranges.
Quit being an ass. Just enjoy the video and say something nice.
What kind of serial killer cuts citrus through the poles instead of the equator?!
The same kind of murderer who stabs his pork butt 50 times with a chef knife
The one who lives his own life.
For the algorithm ✌️
Have you ever added Cumin? I hear that’s great too
The recipe I'm making has cumin, but I hear there are as many recipes for this, as there are for Filipino adobo, every cook has their own.
I put all the marinade on my pork and then I add it to a pot to render for sauce afterwards you're cooking it so it's completely safe
Here from Reddit. Thanks!
Awesome, glad to have you here!
slashes> scoring
Hahaja dis epoch
Why are you outside
Haha
I like the TANGERINE juice so much better because it has a more "rounded" flavor and type of sweetness... The Oranges can be VERY acidic, depending on when/where they're picked. Mustard sounds good, I'd love some Dijon!
Hey! Quit being an ass, and just say something nice about the cooking. Nobody cares about your tangerine dream.
Jet a real knife😀
pork is cooked at 145 degrees. why 165?
Because the motherfucking cook wanted to!
I can tell by the fat that you didn't cook it long enough. By at least three hours.
I know with your kitchen your rules but where’s the cumin??? I will try it with the cilantro!!? 🌈☝️✝️☝️🌈
This recipe is different to the official one on the Chef website
Cubans don't use cilantro in mojo
D'hell they don't!
Empingao.
Shouldn't it be 195 degrees internal temp? Looks raw in the center.
dry
wet
@@EthanChlebowski 👍🏽😂
What's this knockoff binging with babish channel upto
how dare you call that MOJO with cilantro in that no self-respecting Cuban has cilantro in their kitchen and you are missing a lot of ingredients for that mojo onion powder, adobo, cumin, black pepper, a pinch of sugar and pineapple juice also next time cover that skin so it doesn't burn again the best part of pork is the crunchy chicharron(skin)