Steps

1. Finely chop 1/2 pc of onion. If using regular onion, soak it in water beforehand.
   🕒 01:40
2. Cut the tomatoes in half horizontally, remove the seeds, and dice into 1cm cubes.
   🕒 02:08
3. Place the chopped tomatoes in a colander, sprinkle with salt, and let excess moisture drain. This concentrates the tomato flavor.
   🕒 03:08
4. Remove the seeds from the green bell pepper and finely chop it.
   🕒 03:36
5. Remove the seeds from the yellow bell pepper and finely chop it, similar to the green bell pepper.
   🕒 04:15
6. Combine the chopped onion, tomatoes, green bell pepper, and yellow bell pepper in a bowl.
   🕒 04:42
7. First, add 2-3 tbsp of olive oil and mix lightly. Then, add 1/2 tsp of sugar and lemon juice from 1/2 lemon and mix. Adding olive oil first coats the vegetables and prevents them from releasing too much water.
   🕒 04:53
8. Taste and adjust with your preferred amount of salt and additional olive oil if needed. Mix until everything is well combined and moist.
   🕒 05:24
9. Transfer the finished Mojo sauce to a jar and store in the refrigerator. Letting it sit for a while will allow the flavors to meld, making it even more delicious.
   🕒 05:50
10. Score the sides of the 2 pcs of pork loin cutlets and season both sides with a pinch of salt and a pinch of coarse black pepper each.
    🕒 06:33
11. Heat 1 tbsp of olive oil and 1 clove of garlic in a frying pan over low heat until the oil is infused with garlic aroma.
    🕒 07:09
12. Add the pork to the pan and cook until golden brown on both sides.
    🕒 07:34
13. Plate the cooked pork, generously top with the prepared Mojo sauce, and garnish with the cooked garlic if desired.
    🕒 08:41