Mayan Poc Chuc
User Reviews
5.0
18 reviews
Excellent
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Prep Time
1 hr
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Cook Time
mins
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Marinating Time
1 d
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Servings
8 people
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Calories
336 kcal
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Course
Main Course
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Cuisine
Mexican, Guatemalan
Mayan Poc Chuc
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This is the signature grilled pork of the Yucatan, a favorite among vacationers. I use javelina or wild pork, but it is normally made with farmed pork. Read the post above for the timing and shortcuts.
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Ingredients
MARINADE
- 3 pounds pork loin (see above)
- 1 head garlic
- 1 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup Sour orange juice (for substitute, see above)
ONIONS
- 2 pounds red onions, peeled and quartered
- 1/4 cup Sour orange juice (for substitute, see above)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano (Mexican, if possible)
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground clove
MAYAN PICO DE GALLO
- 4 plum tomatoes, diced
- 1/2 cup Sour orange juice (for substitute, see above)
- salt
- 1 teaspoon dried oregano (Mexican, if possible)
- 2 red onions, diced
- 1 to 2 habaneros, minced
- 1 cup chopped cilantro
Instructions
MARINADE
- If you are brining the pork, submerge it in a mixture of 1/4 cup kosher salt to 1 quart water, then let it sit in the fridge overnight. When you are ready to marinate it, slice the loin into medallions. Put a medallion into a heavy freezer bag and pound it flat with a mallet or empty wine bottle. You want the cutlets about 1/4 inch thick.
- Blend the marinade ingredients and coat the pork cutlets with it, in a bag or covered container. Let this sit overnight.
ONIONS
- Get your grill hot and clean the grates. Char the quartered red onions well. You want significant blackening. Take them off when they're ready and cut into slices you'd like to eat on a tortilla.
- Mix the remaining onion ingredients together in a bowl and toss with the charred, sliced red onions. Let this sit at room temperature. These can be made up to 1 day in advance.
SALSA
- Mix the chopped onion and habaneros in a bowl with the salt, oregano and sour orange juice. Let this sit while you dice the tomato and chop the cilantro. You can add the tomato to the bowl as soon as it has been chopped, but leave the cilantro out until you are ready to serve. Toss it in at the last minute.
TO FINISH
- When all is ready, get your grill hot and clean the grates again. Take the pork out of the marinade but do not scrape it off or rinse. Grill the pork over high heat for about 2 to 4 minutes per side. You want the pork to just about be done, so keep an eye on it.
- Slice the pork thin and serve on corn tortillas with the onions, some salsa, and maybe a side dish of black beans. Sliced avocados are a good garnish. You can also serve this over simple steamed rice.
Nutrition Information
Show Details
Calories
336kcal
(17%)
Carbohydrates
20g
(7%)
Protein
41g
(82%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
107mg
(36%)
Sodium
674mg
(28%)
Potassium
1017mg
(29%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
483IU
(10%)
Vitamin C
37mg
(41%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 41g | 82% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 107mg | 36% |
| Sodium | 674mg | 28% |
| Potassium | 1017mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 37mg | 41% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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