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Poc Chuc
Yucatecan Grilled Pork
Tender, thinly pounded pork loin marinated in tangy sour orange juice and garlic, then grilled to a perfect char. This classic Yucatecan dish is traditionally served with vibrant pickled red onions, refried black beans, and a flavorful chiltomate salsa.
ð§ ææ
- 600 g Pork loin(boneless, trimmed of excess fat)
- 120 ml Sour orange juice(If unavailable, use a mix of 80ml regular orange juice and 40ml lime juice.)
- 4 cloves Garlic(minced)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 1 medium Red onion(thinly sliced, for pickling with habanero (optional))
- 1 small Habanero pepper(finely minced, optional, for pickling onions)
- 60 ml White vinegar(for pickling onions)
- 1 cup Refried black beans(warmed, for serving)
- for serving Chiltomate salsa(or your favorite salsa)
- for serving Corn tortillas(warmed)
ðšâð³ äœãæ¹
- 1
Prepare the pork: Place the pork loin between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the pork to an even thickness of about 0.5 cm (1/4 inch). This ensures quick and even cooking.
â±ïž 10 minutes - 2
Marinate the pork: In a shallow dish or a resealable plastic bag, combine the sour orange juice, minced garlic, salt, and black pepper. Add the pounded pork, ensuring each piece is well coated. Cover or seal and refrigerate for at least 2 hours, or preferably up to 4 hours. Do not marinate for too long, as the citrus can start to break down the pork too much.
â±ïž 5 minutes plus marinating time - 3
Prepare pickled onions (optional): While the pork marinates, place the thinly sliced red onion in a small bowl. If using, add the finely minced habanero. Pour the white vinegar over the onions, add a pinch of salt, and toss to combine. Let sit for at least 30 minutes at room temperature, or refrigerate until ready to serve.
â±ïž 5 minutes plus 30 minutes pickling time - 4
Preheat grill: Prepare your grill for high, direct heat. Aim for a temperature of around 230-260°C (450-500°F). If using a charcoal grill, you want the coals to be glowing red with a light ash coating. If using a gas grill, turn the burners to high.
â±ïž 10-15 minutes - 5
Grill the pork: Remove pork from the marinade, letting any excess drip off. Discard the marinade. Place the pork directly on the hot grill grates. Grill for approximately 4-7 minutes per side, or until the pork is cooked through and has developed nice char marks. The internal temperature should reach 71°C (160°F). Avoid overcooking to maintain tenderness.
â±ïž 8-14 minutes - 6
Rest and serve: Transfer the grilled pork to a cutting board and let it rest for 5 minutes. Slice the pork thinly against the grain. Serve immediately, topped with the pickled red onions. Accompany with warmed refried black beans, chiltomate salsa, and warm corn tortillas.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âPounding the pork thinly is crucial for tenderness and quick cooking.
- âSour orange juice is traditional and provides a unique tangy flavor. If unavailable, the orange and lime juice substitute works well.
- âGrilling over high heat for a short time is key to achieving a delicious char without drying out the meat.
- âDon't skip the resting period; it allows the juices to redistribute, resulting in more tender pork.
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- Experiment with different cuts of pork, such as pork shoulder, though cooking times may vary.
- Incorporate other traditional Yucatecan peppers like xcatic peppers, either in the marinade or as a garnish.
- Serve with a side of fresh avocado slices or a simple green salad.