Poc-chuc (grilled yucatan pork steak)

12 Servings

Ingredients

Quantity Ingredient
12 Blade pork steaks, 1/2\"-1/4\" thick, 10-12 oz. each
32 ounces Sour orange juice or regular orange juice with
1 cup Lime juice
3 ounces Achiote paste
4 teaspoons Kosher salt
2 teaspoons Dried oregano
2 teaspoons Dried thyme
2 teaspoons Black pepper
8 cups Water
10 mediums Red onions, very thinly sliced
16 ounces White vinegar
1 bunch Cilantro, chopped
½ Habanero chile, roasted and finely chopped, or to taste
Salt and pepper, to taste

Directions

MARINADE

PICKLED RED ONIONS

MARINADE: Blend all marinade ingredients in blnder 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.

PORKL Grill pork steaks.

Serving Suggestions: Serve with pickled red onions and Mexican yellow rice.

Garnish with habanero chile peppers and cilantro.

NOTES : frm. Nat'l. Pork Producers Council in cooperation w/the Nat'l. Pork Board

Recipe by: Chef dudley Nieto/Chapulin/Chicago, IL Posted to CHILE-HEADS DIGEST V3 #363 by rael64@... on Jun 22, 1997

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