Orange sour is a recipe originally from the Spanish Caribbean. In the Dominican Republic and Cuba, with slight differences in the preparation, it is used to flavor the main dishes of their typical cuisine.

Its acid-spicy flavor transfers a peculiar seasoning that enhances meats, broths, and soups. The main ingredient in this condiment is sour orange, a citrus fruit from the orange family (described by many as its ugly cousin) with rough skin and a sour, bitter taste. When fresh, these oranges are widely used to wash meat, especially pork.

In the Dominican Republic, orange sour mojo highlights flavors in emblematic dishes such as Sancocho and Asopao. It is also widely used in preparing all types of pork cuts and techniques, being one of the main ingredients in preparing the famous pork leg served on Christmas Eve throughout the country.

In Cuba, a preparation similar to the one I present in this recipe is also used to prepare its famous "Puerco en Puya". It is also placed as a highlighter in boiled cassava and rice dishes such as "Congrí."

You can leave this mojo to marinate for a few days (I prefer it in the fridge) and use it in your favorite recipes.