Poc-Chuc (Grilled Yucatan Pork Steak)
Yield
12 servingsPrep
3 hrsCook
20 minReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pork
steaks, blade 1/2 inch thick |
*
|
| Marinade | |||
| 32 | ounces |
orange juice
sour |
|
| 3 | ounces |
achiote paste
|
* |
| 4 | teaspoons |
kosher salt
|
|
| 2 | teaspoons |
oregano
dried |
|
| 2 | teaspoons |
thyme
dried |
*
|
| 2 | teaspoons |
black pepper
|
|
| Pickled red onions | |||
| 8 | cups |
water
|
|
| 10 | medium |
red onion
very thinly sliced |
|
| 16 | ounces |
white vinegar
|
|
| 1 | bunch |
cilantro
chopped |
*
|
| ½ | each |
habanero chili peppers
roasted, finely chopped |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
pork
steaks, blade 1/2 inch thick |
*
|
| Marinade | |||
| 924.8 | ml/g |
orange juice
sour |
|
| 86.7 | ml/g |
achiote paste
|
* |
| 2E+1 | ml |
kosher salt
|
|
| 1E+1 | ml |
oregano
dried |
|
| 1E+1 | ml |
thyme
dried |
*
|
| 1E+1 | ml |
black pepper
|
|
| Pickled red onions | |||
| 1.9 | l |
water
|
|
| 1E+1 | medium |
red onion
very thinly sliced |
|
| 462.4 | ml/g |
white vinegar
|
|
| 1 | bunch |
cilantro
chopped |
*
|
| 0.5 | each |
habanero chili peppers
roasted, finely chopped |
* |
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
MARINADE: Blend all marinade ingredients in blender or food processor.
Marinate pork at least 3 hours.
PICKLED RED ONIONS: Bring water to boil in deep saucepan.
Add onions and blanch for 1 minute.
Drain and place in stainless steel bowl.
Toss with vinegar, cilantro, chile, salt and pepper.
PORK: Grill pork steaks.
Serving Suggestions: Serve with pickled red onions and Mexican yellow rice.
Garnish with habanero chile peppers and cilantro.
