Chef critique
Cuban Mojo Pork with Skillet Corn
This is a cohesive, brightly flavored stovetop meal with excellent meat cooking techniques, though the vegetable side is underseasoned and the plating instructions assume the presence of children.
Score: 8/10
Suggested fixes
- Increase the salt added to the corn and onions in step 4 to 1 1/2 teaspoons of Diamond Crystal kosher salt, updating the total in the ingredient list to 5 1/2 teaspoons.
- Remove the phrase 'giving the children smaller portions' from the final instruction step.
Issues
- medium / flavor: The 3/4 teaspoon of Diamond Crystal kosher salt used for the corn and onions is too low. Three ears of corn (approx. 300g of kernels) and 1 cup of diced onions (approx. 150-200g) amount to around 500g of vegetables, which requires about 1 1/2 teaspoons of Diamond Crystal kosher salt to reach a 1% salinity level.
- low / clarity: The plating instruction 'giving the children smaller portions' makes an unnecessary assumption about the user's family structure and intended diners.
Strengths
- Perfectly seasons the pork at the recommended 1.25% ratio (4 teaspoons Diamond Crystal kosher salt for 2 pounds of meat).
- Uses accurate Careme pulling temperatures for pork tenderloin (140°F) accompanied by a 5-minute rest.
- Groups ingredient prep effectively into bulleted lists separated from the active cooking steps.
- Efficiently creates a pan sauce by using the mojo liquid to deglaze the skillet and finish cooking the pork.