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