Poc-Chuc (Grilled Yucatan Pork Steak)

* Exported from MasterCook II *

Poc-Chuc (Grilled Yucatan Pork Steak)

Recipe By : Chef dudley Nieto/Chapulin/Chicago, IL
Serving Size : 12 Preparation Time :0:00
Categories : Chiles In General Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 each blade pork steaks, 1/2"-1/4" thick -- 10-12 oz. each

MARINADE
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

PICKLED RED ONIONS
8 cups water
10 medium red onions -- very thinly sliced
16 ounces white vinegar
1 bunch cilantro -- chopped
1/2 habanero chile, roasted and finely chopped -- or to
taste
salt and pepper -- to taste

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.

PORK

Grill pork steaks.

Serving Suggestions: Serve with pickled red onions and Mexican yellow
rice. Garnish with habanero chile peppers and cilantro.

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