Cuban “Pork” with Garlic-Citrus Marinade

This dish draws on Cuba’s beloved mojo—a marinade of garlic and citrus. In this plant-based take, seitan replaces pork, soaking up the bright flavors of citrus, garlic, oregano, and cumin. Serve it with rice, yuca, or fried plantains for a vibrant plate that honors the island’s tradition.

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Ingredients

SERVINGS:

Calories: 430 Protein: 31 g

For the seitan:

1.5 cups vital wheat gluten
.25 cups chickpea flour
1.0 tsp. garlic powder
1.0 tsp. onion powder
1.0 tsp. ground cumin
1.0 cups vegetable broth
2.0 tbsp. soy sauce
1.0 tbsp. neutral oil

For the garlic-citrus marinade:

.5 cups sour orange juice
6 garlic garlic cloves, mashed or finely minced
1.0 tsp. ground cumin
1.0 tsp. dried oregano
.5 cups neutral oil
salt and pepper, to taste

For cooking:

3.0 tbsp. neutral oil (only needed if pan-frying)

Preparation

Make the seitan: Mix the gluten, chickpea flour, and spices. Stir in broth, soy sauce, and oil; knead into a firm dough. Shape into a “loin” or small logs. Steam for 45 minutes, then let cool.
Marinate the seitan: Slice into ½-inch-thick pieces. Place in a bowl or bag and coat with the garlic-citrus marinade. Reserve a small portion of fresh marinade separately for serving. Let marinate at least 2 hours—longer is better.
Preheat: If baking, preheat the oven to 400°F.
Cook:
1. Skillet option: Heat 2–3 tbsp oil in a skillet and pan-fry the marinated seitan until golden.
2. Oven option: Place seitan in a covered baking dish and bake for 40 minutes, flipping halfway through.
Serve: Drizzle with the reserved fresh marinade before serving. Pair with rice, yuca, or fried plantains for a Cuban-style meal.

Tips

Add sliced onions while cooking for extra depth of flavor.
Double the marinade if you’d like extra sauce for serving at the table.