Citrus Mojo Pork Patties with Cilantro-Lime Rice and Black Beans

Bring the vibrant flavors of the Caribbean to your dinner table with these citrusy mojo pork patties. Inspired by the classic Cuban mojo sauce, the patties are seasoned with garlic, citrus and warm spices, then pan-seared until golden and juicy. They’re served over a bed of buttery cilantro-lime rice and creamy cumin-spiced black beans, topped with quick-pickled red onions for a tangy crunch.

This complete meal comes together in about 40 minutes, making it perfect for a flavorful weeknight dinner. The bright mojo sauce-made with fresh orange and lime juices, garlic and cilantro-ties everything together with a zesty finish. Each bite is a balance of savory, tangy and herbaceous notes that will transport you to a sunny island getaway.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, peel and thinly slice half the onion; finely dice remaining onion. Zest and halve limes. Peel and mince garlic. Mince cilantro. Halve orange.
3. In a medium microwave-safe bowl, combine sliced onion, ½ tsp sugar (1 tsp for 4 servings), juice from half the limes and a pinch of salt. Cover bowl tightly with plastic wrap; microwave until onion is bright pink, 60 seconds. Refrigerate, stirring occasionally, until ready to serve.
4. Heat a drizzle of oil in a second small pot over medium-high heat. Add diced onion, garlic powder, cumin, half the Fajita Spice Blend, salt and pepper; cook, stirring, until softened and browned, 2-4 minutes. Add beans and their liquid and ¼ cup water (½ cup for 4 servings). Using the back of a wooden spoon or spatula, roughly mash about half the beans. Simmer, stirring occasionally, until thickened, 5-10 minutes.
5. Meanwhile, in a small bowl, combine minced garlic, half the lime zest, half the cilantro, 1 TBSP olive oil, juice from half the orange, juice from remaining lime, salt and pepper (2 TBSP olive oil and juice from whole orange for 4 servings).
6. In a second medium bowl, gently combine pork, panko, remaining Fajita Spice Blend, salt (we used 1 tsp; 2 tsp for 4 servings) and pepper. Form into four equal patties (eight patties for 4), about ½ inch thick and 3 inches wide. Heat a drizzle of oil in a large pan over medium-high heat. Add patties; cook until browned and cooked through, 3-4 minutes per side (if needed, cook in batches for 4). Transfer to a plate.
7. Fluff rice with a fork; stir in remaining lime zest, remaining cilantro and 1 TBSP butter (2 TBSP for 4 servings). Divide rice and beans between shallow bowls. Top with patties and pickled onion (draining first). Drizzle with mojo sauce. Serve with any remaining mojo sauce on the side.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, you can substitute ground turkey or chicken. The patties may be slightly leaner, so consider adding a tablespoon of olive oil to the mixture for moisture.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Can I make the pickled onions ahead of time?

Absolutely! The pickled onions can be made up to 2 days in advance and stored in the refrigerator. They will continue to develop flavor.