Poc Chuc
Ingredients
- 6 (10 -12 ounce) pork blade steaks, 1/4 -inch thick
- marinade ⓘ
- 16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice) ⓘ
- 1 1/2 ounces achiote paste (see recipe above) ⓘ
- 2 teaspoons kosher salt ⓘ
- 1 teaspoon dried oregano ⓘ
- 1 teaspoon dried thyme ⓘ
- 1 teaspoon black pepper
- 4 cups water ⓘ
- 5 medium purple onions, very thinly sliced ⓘ
- 8 ounces white vinegar ⓘ
- 1 bunch cilantro, chopped ⓘ
- 1/4 habanero pepper, roasted and finely chopped
- salt and pepper ⓘ
Instructions
- Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
- 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.
- Grill pork steaks on barbecue.
- Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.
Nutrition & Diet Analysis (per serving)
305
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).