This Cuban Pork with Succotash is quick easy and filling. It’s such a great dish for summer. Smokey Cuban style Pork is perfect on the BBQ.
I had no idea there were so many great recipes on the Hello Fresh website, you can jump on there and whip something up, even if you haven’t ordered a box from them. Great ideas and simple recipes.
This Cuban Pork with Succotash idea is from the site. I thought it would be great to recreate because the Pork can be thrown on the BBQ, it’s extra delicious and surprisingly easy, given the satisfying taste.
Pork loin the foolproof “steak”
The Pork for this recipe is Pork Loin. It is super simple to cook either for you and the family or a crowd. It’s almost foolproof as far as “steaks” go, either on the BBQ or in a frypan. The meat can be marinated or rubbed with herbs and spices and it holds all flavours so beautifully with minimal effort
Marinate the meat and leave it until needed. You can buy a loin from your butcher and cut it yourself or buy them already cut in the supermarket’s meat section.
The recipe starts with “Cuban Pork”. The flavours of this include a rub made with:
- Black pepper
- cumin
- smoked paprika
- lemon zest
- garlic powder
- oregano (powder or dried leaves)
Cuban flavours are based on these great spices and often include lime or orange juice and zest. Lemon is generally easier to get a hold of but if you have an abundance of limes then use those! BBQing is something they love to do in Cuba getting that extra smokey flavour.
Succotash, fun to say- delicious to eat!
The Succotash in this dish is a legacy of the south of the US. It originated as an American Indian dish made with corn and lima beans both common crops in the south along with tomatoes and onions. In some parts of the South, it can be made with the addition of a roux similar to Gumbo. The roux holds it together and lightly thickens. But, I prefer this light and easy version that is perfectly delicious, gluten free and can be made ahead if required.
Succotash is such a fun word to say, don’t you think? It is clearly a well-loved dish judging by the many versions and variations you’ll see throughout the south. A creole version of this contains andouille sausage (crumbly chorizo like sausage) as well as Shrimp, smoked ham and okra.
Use any beans you like, I’ve even seen it with rice but it must have corn. Corn is the staple. In this recipe, HF uses kidney beans which have a nice bite and great colour. You could also use black beans for a southern and Cuban feel too.
Make it ahead of time, so you are ready and relaxed!
This succotash recipe is fresh and quick with a hint of lemon and coriander so that it marries this delicious Cuban Pork steak. I’ve also added a bit of creaminess including a lemony mayo to drizzle over the top.
It is served warm but you could even make it ahead and serve it at room temperature, or lightly rewarm. Or just bang it together for a quick easy dinner right away.
Below are the simple ingredients you will need to make it. Corn, Spanish onion, garlic, lemon, spices and kidney beans, along with those Pork steaks.
The dry rub is mixed with a little oil and left to sit on the steaks to marinate
The delicious Succotash is lightly sauteed together until just softened and warm.
I’ve added my own spin to this recipe but there are many more on the Hello fresh Site. This post was supported by Hello Fresh
Try these other Pork Loin (Steak) recipes:
Chilli Caramel Pork Bowls
Roasted Pineapple and chilli salsa Pork steaks
6-2-2 Perfect balsamic Pork Steak
Cuban Pork with Succotash
A Cuban-style BBQ classic with a twist of Succotash made with corn, beans, and coriander. A quick, delicious dinner!
Ingredients
Cuban Pork
- 400 gm Pork Loin steak (or 3 nice thick ones)
- 1 zest lemon save the lemon
- 1/2 teaspoon oregano dried
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder not garlic salt
- 1/4 teaspoon salt
- 2 Tblspoons oil any
Succotash
- 1 tin kidney beans (400gm/14.1 oz) drained
- 1 cob fresh corn cut from the cob
- 1 clove garlic crushed
- 150 gm Spanish onion (1 small) diced fine
- 2 tomatoes cut into medium dice
- 1/2 bunch coriander chopped leaves and stalks
- 1 Tablspoon oil
Lime or Lemon Mayonnaise
- 4 Tablespoon Kewpie mayonaise Japanese creamy mayonnaise
- 1 ea lime or lemon from above
Instructions
Succotash
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Meanwhile, microwave the corn for 30 seconds, this will make it easier for you to shuck it and remove those annoying hairs. Cut the corn in half across the belly. Sit the corn on the round flat end holding the corn cob upright on a work surface, cut kernels away from the cob. Having the corn sit on a flat end will make it easier to shuck
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Prepare the vegetables before starting. Dice the onion and crush the garlic (set aside). Drain and rinse the beans. Dice the tomato(seeds and all). Prepare the chopped coriander and set some aside for garnish
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Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook until just softening but not colouring. Add the corn kernels and season with salt and pepper. Stir for 2 minutes or until the corn is coated and warm. Add the kidney beans, tomato, and coriander. Add a squeeze of lemon juice (1 Tablespoon approx) then, toss, for 1 minute or until warmed through (take care not to break up the beans). Remove the pan from the heat and loosely cover with foil to keep warm. (or if keeping for later, cover and refrigerate-bring back to room temperature or rewarm when needed)
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Remove the pork from the marinade. Cook on the BBQ or in a well oiled frying pan on a medium to high heat. To get the perfect steak let it cook for 5-6 minutes on one side before flipping. Once flipped leave for only 2 minutes before removing and resting for 2 minutes or more. Perfect!
Lemon or Lime Mayonnaise
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Squeeze the leftover lemon into the mayonnaise ( or use la lime if you have one) until you have a nice spoonable mayonnaise, It should be pretty runny. Season with a little salt
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Toss some coriander on the top of the succotash and taste for seasoning. Divide the succotash among plates and serve with the smokey pork drizzled with lemon (lime) mayonnaise.
Notes
I use powdered garlic on the meat so it doesn’t burn as easily on the BBQ or frypan
For up to 6 people double the recipe.
I don’t add too much juice to the pork marinade as too much will ” cook” it before it is BBQed.
