Havana Monday Supper

1. FINAL MENU

• Name of the meal: Havana Monday Supper
• Cuisine type: Cuban
• Serve time: 17:00

This menu is worth sitting down for because it balances the citrus‑bright, garlicky mojo that defines much of Cuban home cooking with contrasting textures: tender, quick‑seared pork medallions glazed with mojo and topped with sweet caramelized onions, deep‑crispy tostones finished to order, comforting congri that soaks up sauce, and a sharp cabbage slaw to cut richness — finished by a kid‑friendly guava agua fresca and a simple light‑rum pairing.

• Pork Tenderloin Medallions en Mojo (Filete de Lomo en Mojo)
• Congri (Cuban black beans and rice)
• Yuca con Mojo (boiled cassava with garlic‑citrus mojo)
• Tostones (twice‑fried green plantains)
• Ensalada de Repollo (Cabbage slaw with vinegar)
• Guava Agua Fresca (kid-friendly)
• Light Cuban rum — 1 bottle (adult beverage pairing)

2. FULLY EXECUTABLE RECIPES

Pork Tenderloin Medallions en Mojo (Filete de Lomo en Mojo)

Equipment

• 30 cm heavy skillet (cast iron or stainless steel)
• Small mixing bowl
• Measuring spoons and scale
• Tongs
• Instant‑read thermometer
• Plate and foil for resting

Ingredients

• Pork tenderloin, trimmed — 800 g total (1 piece)
• Garlic, peeled and minced — 4 cloves (12 g) ⁺
• Fresh orange juice — 150 ml (juice from ~2 small oranges) (substitution: 150 ml high‑quality bottled orange juice)
• Fresh lime juice — 30 ml (juice from ~2 limes) ⁺
• Olive oil — 15 ml (1 tbsp) ⁺
• Ground cumin — 1 tsp (2 g)
• Dried oregano — 1 tsp (1 g)
• Kosher salt — 8 g ⁺
• Black pepper, freshly ground — 1 g (about 1/2 tsp) ⁺
• Yellow onions, sliced into 5 mm half‑rings — 2 medium (300 g)
• Granulated sugar — 10 g (2 tsp) ⁺
• Unsalted butter — 15 g

Practical substitutions

• If sour (bitter) orange is unavailable, the listed orange + lime combination replicates mojo. Use bottled orange juice if fresh oranges are off season.

Cooking / Baking

• Total cook time: 25 minutes active (plus 15 minutes brief marinade overlapping other tasks)

Instructions

1. Trim pork tenderloin of silver skin; slice into 12 medallions about 2–2.5 cm thick. Pat dry with paper towels. (Component: Pork)
2. In a small bowl combine garlic (4 cloves), orange juice (150 ml), lime juice (30 ml), olive oil (15 ml), ground cumin (1 tsp), dried oregano (1 tsp), kosher salt (8 g), and black pepper (1 g). Reserve 60 ml of this mixture for finishing sauce. Put medallions into a shallow dish, pour the remaining mojo over them and turn to coat. Let sit while you cook other items (15 minutes). Do NOT marinate longer than 30 minutes. (Component: Pork)
3. Heat the 30 cm skillet over medium heat until hot (about 2–3 minutes). Add butter (15 g). When butter foams, add sliced onions (2 medium). (Component: Caramelized Onions)
4. Cook onions, stirring every 1 minute, lowering heat to medium‑low after the first 2 minutes so they brown slowly; after 6 minutes add sugar (10 g) and continue to cook another 6–8 minutes until deep golden and soft. Transfer onions to a plate and keep warm covered with foil. Clean skillet surface if excess fond builds, leaving brown bits. (Component: Caramelized Onions)
5. Reheat skillet to medium‑high. Add a light sweep of oil if skillet is dry. Remove pork from marinade, letting excess drip back into bowl (discard used marinade). Pat medallions dry briefly and season both sides with a pinch of salt (part of the 8 g already counted) and pepper. (Component: Pork)
6. Sear medallions in a single layer (6 at a time in this skillet), 2–3 minutes per side, until a brown crust forms and internal temperature reads 63 °C (145 °F) for medium; total searing time per batch ~6 minutes. Transfer seared medallions to a warm plate and tent loosely with foil; repeat with remaining medallions. (Component: Pork)
7. Return reserved 60 ml mojo to the skillet, bring to a simmer 30 seconds to reduce and warm, scrape up any fond. Pour sauce over medallions, mound caramelized onions on top. Serve immediately. (Component: Pork)

---

Congri (Cuban black beans and rice)

Equipment

• 2.5–3 L heavy saucepan with lid (or Dutch oven)
• Chef's knife and cutting board
• Measuring cup

Ingredients

• Long‑grain white rice — 400 g (2 cups)
• Canned black beans, drained and rinsed — 800 g drained weight (2 × 400 g cans)
• Low‑sodium chicken stock (or water + bouillon) — 900 ml
• Olive oil — 15 ml (1 tbsp) ⁺
• Yellow onion, finely diced — 1 medium (150 g)
• Green bell pepper, finely diced — 1 medium (120 g)
• Garlic, minced — 3 cloves (9 g) ⁺
• Medium tomato, seeded and finely chopped — 1 medium (120 g)
• Ground cumin — 1/2 tsp (1 g)
• Bay leaf — 1 leaf
• Kosher salt — 6 g (included in total salt amount) ⁺
• Black pepper — 1 g (included in total pepper amount) ⁺

Practical substitutions

• Canned black beans may be substituted with pre‑cooked home beans, adjusted to the same drained weight.

Cooking / Baking

• Total cook time: 30 minutes active

Instructions

1. Heat the saucepan over medium heat. Add olive oil (15 ml). Add diced onion (1) and bell pepper (1); sauté 4 minutes until softened. Add garlic (3 cloves) and chopped tomato; cook 1 minute. (Component: Congri)
2. Stir in rice (400 g) and toast 1 minute with vegetables. Add drained black beans (800 g), ground cumin (1/2 tsp), bay leaf, chicken stock (900 ml), kosher salt (6 g) and black pepper (1 g). Stir once. (Component: Congri)
3. Bring to a boil uncovered, then reduce heat to a low simmer, cover and cook 18 minutes without lifting the lid. After 18 minutes, remove from heat and let sit covered 5 minutes. Fluff with fork before serving and discard bay leaf. Keep covered until plated (should be ready by 16:45 to hold for up to 15 minutes). (Component: Congri)

---

Yuca con Mojo (boiled cassava with garlic‑citrus mojo)

Equipment

• 3 L pot with lid
• Small heatproof bowl for mojo
• Measuring spoons

Ingredients

• Yuca (cassava), peeled and cut into 4–5 cm pieces — 800 g
• Kosher salt — 6 g total for boiling and seasoning ⁺
• Olive oil — 15 ml (1 tbsp) ⁺
• Garlic, minced — 4 cloves (12 g) ⁺
• Fresh orange juice — 30 ml (from 1 small orange) (substitution: bottled orange juice)
• Fresh lime juice — 15 ml (from 1 lime) ⁺
• Fresh cilantro, chopped — 10 g (for garnish)

Cooking / Baking

• Total cook time: 30 minutes active

Instructions

1. Place yuca pieces in the 3 L pot, cover with cold water by 2 cm, add 4 g kosher salt, bring to a boil over high heat. Reduce to medium‑low and simmer uncovered 20–25 minutes, until a sharp knife goes through easily and fibrous core removed; drain. (Component: Yuca)
2. While yuca cooks, whisk together olive oil (15 ml), minced garlic (4 cloves), orange juice (30 ml), lime juice (15 ml), and 2 g kosher salt in a small bowl — this is the mojo for the yuca. (Component: Yuca)
3. Return drained yuca to the pot, pour mojo over, gently toss to coat and warm 1 minute over low heat. Transfer to serving vessel, garnish with chopped cilantro. Serve warm. (Component: Yuca)

---

Tostones (twice‑fried green plantains)

Equipment

• Deep 26 cm frying pan or heavy pot (for 2–3 cm depth oil)
• Spider or slotted spoon
• Potato masher or tostonera (plantain press)
• Paper towels
• Thermometer for oil

Ingredients

• Green plantains — 3 large (about 900 g total)
• Vegetable oil (neutral frying oil, e.g., canola or peanut) — 400 ml (enough for 2–3 cm oil depth) ⁺
• Kosher salt — 4 g ⁺

Practical substitutions

• If a tostonera is unavailable, use the flat bottom of a small heavy pan to press slices.

Cooking / Baking

• Total cook time: 20 minutes active

Instructions

1. Peel plantains and cut into 3–4 cm thick rounds. Heat vegetable oil in deep pan to 175 °C (350 °F). (Component: Tostones)
2. Fry plantain rounds in batches for 3–4 minutes each until pale golden and slightly softened. Remove to paper towel. (Component: Tostones)
3. Using a tostonera or the bottom of a flat pan, press each fried round to about 1 cm thickness. Return pressed pieces to hot oil and fry 2–3 minutes more until crisp and deep golden. Remove, drain on paper towels, season immediately with salt (4 g). Serve hot—these must finish within ~5 minutes of service. (Component: Tostones)

---

Ensalada de Repollo (Cabbage slaw with vinegar)

Equipment

• Large bowl
• Box grater or mandoline
• Whisk

Ingredients

• Green cabbage — 400 g (about half a small head), finely shredded
• Carrot — 1 medium (70 g), peeled and grated
• Olive oil — 10 ml (2 tsp) ⁺
• White wine vinegar (or white vinegar) — 15 ml (1 tbsp)
• Kosher salt — 3 g ⁺
• Granulated sugar — 5 g ⁺
• Black pepper — 0.5 g ⁺

Cooking / Baking

• Total cook time: 10 minutes active

Instructions

1. Combine shredded cabbage (400 g) and grated carrot (1) in a large bowl. Whisk olive oil (10 ml), vinegar (15 ml), salt (3 g) sugar (5 g) and pepper (0.5 g). (Component: Slaw)
2. Toss dressing with cabbage and carrot just before serving (dress within 5 minutes of service so it retains crunch). (Component: Slaw)

---

Guava Agua Fresca (kid‑friendly)

Equipment

• Pitcher
• Spoon
• Measuring cup

Ingredients

• Guava nectar (or guava juice) — 600 ml (if using puree, dilute to equal volume) (Drinks section) (substitution: if guava nectar unavailable, use mango or pineapple nectar)
• Cold water — 400 ml
• Granulated sugar — 30 g (2 tbsp) ⁺
• Fresh lime juice — 10 ml (from ~1/2 lime) ⁺
• Ice and lime slices for serving (optional)

Cooking / Baking

• Total cook time: 10 minutes active

Instructions

1. In a pitcher, whisk together guava nectar (600 ml), cold water (400 ml), sugar (30 g) and lime juice (10 ml). Stir until sugar dissolves. Chill at least 10 minutes or serve over ice. Pour into glasses for kids. (Component: Guava Agua Fresca)

---

Light Cuban Rum — pairing (adult beverage)

Ingredients

• Light Cuban rum, bottle — 1 × 750 ml (adult beverage pairing; serve chilled or as Cuba Libre/Daiquiri per preference)

Notes

• This is a purchased item; no cooking steps.

3. LINEAR TIMELINE (16:15–17:00)

• 16:15: (Congri) Measure rice (400 g) and drain beans (800 g); chop 1 onion and 1 green pepper; start saucepan: heat 15 ml olive oil in 2.5–3 L saucepan.
• 16:16: (Congri) Add diced onion and pepper to saucepan; sauté 4 minutes.
• 16:20: (Congri) Add 3 cloves minced garlic and chopped tomato; cook 1 minute. Add rice (400 g), beans (800 g), 900 ml stock, 1/2 tsp cumin, 1 bay leaf, 6 g salt and 1 g pepper; bring to boil.
• 16:22: (Congri) Reduce to low, cover and simmer 18 minutes (do not lift lid). (hands mostly free during simmer)
• 16:22: (Yuca) While rice simmers, place 800 g yuca in a 3 L pot, cover with 2 cm cold water, add 4 g salt, bring to boil on another burner.
• 16:30: (Pork) While yuca and rice are cooking, trim pork tenderloin and slice into 12 medallions (800 g total); combine mojo marinade (garlic 4 cloves, 150 ml orange juice, 30 ml lime juice, 15 ml olive oil, 1 tsp cumin, 1 tsp oregano, 8 g salt, 1 g pepper) and marinate medallions briefly in shallow dish. (leave to sit ~15 minutes)
• 16:30: (Tostones) Peel and cut 3 green plantains into 3–4 cm rounds; heat vegetable oil in deep pan to 175 °C (350 °F).
• 16:32: (Tostones) Fry first batch of plantain rounds 3–4 minutes until softened and pale golden; remove to paper towel; repeat until first‑fry for all rounds is done (~16:40).
• 16:34: (Congri) At 16:40 simmer finish: at 16:40 rice completes simmer. Remove from heat and let sit covered 5 minutes; fluff at 16:45. (Congri will be ready by 16:45 to hold up to 15 minutes.)
• 16:40: (Yuca) Check yuca; simmer time should be ~18–22 minutes by now — continue until tender (target finish 16:45).
• 16:40: (Caramelized Onions) Heat 30 cm skillet over medium; add 15 g butter and 15 ml olive oil; add sliced onions (2) and cook, stirring until softened.
• 16:45: (All: finish minutes) Rice: fluff with fork and return covered to keep warm until plating. Yuca: drain. Caramelized onions: add sugar and finish to deep golden; remove and tent warm. Remove pork from marinade and pat dry. (note: these three items will be ready and held briefly; nothing will sit done over 15 minutes.)
• 16:45: (Pork) Heat 30 cm skillet to medium‑high for pork sear. (start searing immediately; pork must be finished close to serve)
• 16:46: (Tostones) Using pressed rounds, begin pressing the first batch; set aside on tray for second fry (pressing takes place now so second‑fry can finish near service).
• 16:46: (Pork) Sear first batch of medallions (6 at once) 2–3 minutes per side (~6 minutes total for batch).
• 16:52: (Pork) Transfer first batch to warm plate tented; sear second batch 2–3 minutes per side (~6 minutes).
• 16:58: (Pork) All medallions seared; return reserved 60 ml mojo to skillet, simmer 30 seconds, spoon over medallions and top with caramelized onions. Tent briefly. Internal temp target 63 °C (145 °F). (finish‑to‑order; as hot as possible at service)
• 16:50: (Tostones) Heat oil back to 175 °C if temperature fell; fry the pressed rounds in batches 2–3 minutes until crisp and golden; remove to paper towels and salt immediately. Last batch second‑fry completes 16:58–16:59. (finish‑to‑order)
• 16:55: (Slaw) Finish shredding cabbage and grating carrot if not done; whisk dressing and keep ready; dress slaw at 16:58.
• 16:56: (Yuca) Warm tossed yuca with mojo 1 minute, transfer to serving bowl.
• 16:57: (Congri) Fluff rice and transfer to warm serving bowl; keep covered.
• 16:58: (All) Dress Ensalada de Repollo and place on table; plate tostones and place on paper towel‑lined platter. Spoon congri and yuca onto serving dishes. Arrange pork medallions on platter and spoon finishing mojo and caramelized onions over top. (final finish tasks)
• 17:00: (Serve) Serve all dishes to the table at exactly 17:00. Pour guava agua fresca and present the bottle of light rum for adults. (end)

4. CONSOLIDATED SHOPPING LIST

Produce

• Green plantains — 3 large (≈900 g)
• Yuca (cassava), raw — 800 g
• Yellow onions — 3 medium (total ~450 g) ⁺
• Green bell pepper — 1 medium (120 g)
• Medium tomato — 1 (≈120 g)
• Garlic — 12 cloves (≈36 g) ⁺
• Green cabbage — 1 small head (buy one; use 400 g)
• Carrot — 1 medium (≈70 g)
• Limes — 4 whole (for ~55 ml juice) ⁺
• Navel oranges — 2 whole (for ~150–200 ml juice)
• Fresh cilantro — 1 small bunch (≈10 g)

Meat / Seafood

• Pork tenderloin, trimmed — 800 g

Dairy

• Unsalted butter — 15 g

Dry Goods / Pantry

• Long‑grain white rice — 400 g
• Canned black beans — 2 cans (400 g each), drained weight total 800 g
• Olive oil — 80 ml ⁺
• Vegetable oil (neutral frying oil) — 400 ml ⁺
• Kosher salt — 35 g total ⁺
• Black pepper, whole or ground — 3 g total ⁺
• Granulated sugar — 45 g total ⁺
• Low‑sodium chicken stock (or bouillon + water) — 900 ml
• Ground cumin — 3 g
• Dried oregano — 1 g
• Bay leaf — 1 leaf
• White wine vinegar (or white vinegar) — 15 ml

Drinks

• Guava nectar (or guava juice) — 600 ml
• Light Cuban style rum — 1 bottle (750 ml)

5. NOTES & ASSUMPTIONS

• Optional table‑side items: hot sauce or chopped fresh chili for adults who want heat at the table; lime wedges to squeeze on pork and tostones. These are optional and not required.
• Global substitutions: bottled orange juice may be used in place of fresh orange juice if fresh oranges are inconsistent; canned guava nectar may be substituted with other tropical nectar (mango/pineapple) if unavailable.
• Child‑safety notes: frying oil at 175 °C (350 °F) is hazardous. Keep children away from the stove during tostones frying and while the oil is hot. Use back burners if possible and keep pot handles inward.
• Timeline risk(s): the tightest execution window is 16:45–17:00 when pork searing, second‑fry of tostones, salad dressing, and plating all converge. Simultaneous searing and frying plus plating is the riskiest period. If tasks slip, the tostones and pork (both finish‑to‑order) will cool and degrade quickly.
• Practical mitigation mindset: prioritize finishing the tostones and pork medallions ahead of non‑time‑sensitive plating — have plating bowls and utensils ready, clear the counter, and enlist one family member to set table and pour drinks at 16:50 while you finish the last cooking steps. Work in this order during the final 15 minutes: second‑fry tostones → sear remaining pork medallions → finish mojo and onions → dress slaw → plate and serve.
• The latest safe start time: You can start as late as 16:15 for a 17:00 serve.