There's always one.
or sometimes more than one, who does not like seafood or shellfish or who are simply allergic. 

So when I made the Mojo Shrimp last week, I also marinated some pork and served that alongside the shrimp as an appetizer.  
I hate it when someone's left out.

I shoulda made more. 

They disappeared.   

I used the same marinade that I used for the shrimp, just put them in a separate container, no cross-contamination here, stuck them in the fridge for a couple of hours, sliced the pork thinly, then broiled them til done.

The combo of the Marinade and the Orange Marmalade took these over the top flavour wise.

Recipe: Mojo Pork Bites
Serves 4-6 as an appetizer

Marinade:
20 oz. bottle of Mojo Marinade
4-6 dried Thai Chile Peppers, crushed (less if you like less heat, or more if you stand it.)
1/2 cup sugar (optional, but I didn't want the marinade to be too sour)
1/2 cup Orange Marmalade ( or more to taste)
1/2 cup EVOO

Bring to a boil and take off of the heat and let sit for at least 2 hours so the peppers can soften and impart a little heat.  This is the sauce you will use for marinating the pork.
  
3-4 Loin Pork Chops, sliced thinly, lengthwise.
Pour half the marinade over the pork chops, and let it marinade at least two hours, in the fridge.
 After two hours, remove from marinade and place the strips in a single layer on a rimmed cooking sheet, on top of some parchment paper.  I used my reusable Parchment Paper, (I can't say enough good things about this stuff.  I love being able to wash it and reuse it.  You need this in the kitchen if you bake or roast meat, it makes cleanup so easy.)
Broil for about 5 minutes, turn over and broil other side another couple of minutes.  You want a nice caramelization on the pork from the sugar and marmalade in the marinade.
Serve with a chopped green onion on top so it looks pretty.  


 


In fact I have a little marinade left and I'm going to use it to glaze the Pork Loin Roast I have in the freezer.  

Waste not, want not...