The Grand Tour Story
The Grand Tour leaves Trinidad behind and sails into Havana, where brightly coloured American cars rumble
through sun-faded streets, live music spills from every doorway, and the smell of citrus, garlic and slow-roasting
pork drifts through the warm Caribbean air.
Cuba doesn't rush.
Families gather around the table, conversations last for hours, and a proper mojo marinade starts long before the
fire is lit.
Our guide, Ernesto, is already tending a charcoal grill outside his family home. He crushes another handful of
garlic into fresh orange and lime juice before pouring it over thick cubes of pork.
He grins.
"Mojo isn't a sauce."
"It's patience in a bowl."
One mouthful later, we understood exactly what he meant.
You’ll Need
For the Pork
700g pork belly, cut into large bite-sized cubes
2 tbsp olive oil
5 cloves garlic, finely grated
Juice of 2 oranges, Juice of 1 lime, 1 tsp orange zest
1 tsp ground cumin, 1 tsp dried oregano
1 tsp smoked paprika, 1 tsp sea salt, ½ tsp cracked black pepper
Cuban Potato Base
500g baby potatoes, halved
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Sea salt
Black pepper
To Finish
Fresh coriander, chopped
Lime wedges
Optional but dangerous
Black beans
Cuban rice
Pickled onions
Cold Cuban lager
Method
Preheat your air fryer to 200°C.
In a large bowl, whisk together the olive oil, garlic, orange juice, lime juice, orange zest, cumin, oregano, smoked
paprika, sea salt and black pepper.
Add the pork belly and coat thoroughly. Leave to marinate for at least 1 hour, or overnight if possible.
Toss the potatoes with olive oil, smoked paprika, garlic powder, sea salt and black pepper.
Place the potatoes into the air fryer basket and cook for 10 minutes.
Push the potatoes to one side and add the pork belly in a single layer.
Air fry everything together for 20–22 minutes, shaking halfway through, until the pork is deeply caramelised and
the potatoes are crisp.
Give everything a final 3-minute blast at 205°C to create beautifully sticky edges on the pork.
Scatter over fresh coriander and serve immediately with lime wedges.
Add black beans, Cuban rice or pickled onions if using.