Something I put together for cuban sandwiches, but deserves it's own recipe. I am going to be tweeking and altering this one to perfection.
- 1.5 cups broth
- 1 tbsp reduced sodium soy sauce
- 1 tbsp olive oil
- 1.5 cups vital wheat gluten flour
- 1/4 cup chickpea flour
- 1/3 cup nutritional yeast
- 1 tsp garlic powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1 tsp sea salt
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 2 tbsp olive oil
- 4 cloves garlic, large (or 8+ small)
- 1/4 cup lime juice
- 3/4 cup cilantro
- 1/4 cup mint
- 1 tbsp fresh oregano
- 2 tsp cumin
- 1 tsp salt
Whisk broth, oil and soy sauce.
In a large bowl whisk all the dry ingredients.
Add wet into dry and stir with a rubber spatula
Knead the dough for 2-3 minutes.
Let it rest for about 10 minutes, knead for another minute or so and form into two logs.
Wrap both logs in aluminum foil and twist the ends like a tootsie roll.
Steam for 30 minutes. I use an instant pot. I set to steam for 30 and let the pressure release naturally.
Remove from the steamer and let cool.
If you have a food processor, add the garlic, cilantro, mint, and oregano with the OJ and chop it all up. If not do it by hand! Mince it all as small as possible.
Pour mixture into a bowl and add the rest of the ingredients.
Add the mojo mix to the sliced pork. Let it marinate for at least 4 hours.
I used about 1 1/2 of the logs for this recipe. But I think you could use the whole thing if you want. They make a great snack! Click here for my Cubano assembly!