Poc Chuc (Yucatecan Grilled Pork in Sour Orange and Achiote)
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Ingredients
- 600 g pork loin steaks
- 100 ml orange juice
- 2 tbsp lime juice
- 2 garlic cloves
- 1 red onion
- 1 tbsp white wine vinegar
- 15 g fresh coriander
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 411 kcal
- Protein
- 35.8 g
- Carbohydrate
- 29.4 g
- of which sugars
- 5.1 g
- Fat
- 15.4 g
- of which saturates
- 5.1 g
- Fibre
- 4.6 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the orange juice, lime juice and crushed garlic cloves, then pour over the pork loin steaks and leave for 15 minutes.
- 2
Thinly slice the red onion and toss with the white wine vinegar to quick-pickle.
- 3
Griddle the pork steaks for 3-4 minutes a side until cooked through with no pink remaining.
- 4
Warm the corn tortillas in a dry pan for 30 seconds a side.
- 5
Slice the pork and serve with the pickled red onion, fresh coriander and warm tortillas.
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