You’ll Need
For the Pernil Pork
800g boneless pork shoulder steaks
5 garlic cloves, finely grated
2 tbsp olive oil
2 tbsp orange juice
1 tbsp lime juice
1 tbsp cider vinegar
1 tsp dried oregano
1 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
For the Boxes
2 ripe plantains, peeled and cut into thick diagonal slices
1 tbsp vegetable oil
400g cooked black beans, drained
400g cooked rice
Chopped coriander
Optional but dangerous
Hot sauce
Pickled red onion
Extra mojo
Method
Mix the garlic, oil, citrus juices, vinegar, oregano, cumin, salt and pepper.
Rub the marinade into the pork and refrigerate for at least 4 hours.
Preheat your air fryer to 195°C.
Arrange the pork in a single layer and air fry for 14-18 minutes, turning twice.
Add the oiled plantain slices for the final 10-12 minutes and turn them once.
Check the thickest pork steak has reached 75°C.
Rest the pork for 5 minutes, then slice it across the grain.
Warm the beans and rice in heatproof dishes until piping hot.
Divide everything between boxes and finish with coriander and the pork resting juices.