Mayan Poc Chuc
User Reviews
5
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Prep Time
1 hr
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Cook Time
15 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
Description
Mayan Poc Chuc starts with pork loin sliced into thin medallions and marinated overnight in a blend of olive oil, garlic, salt, pepper, cumin, and sour orange juice or its substitute. The marinade tenderizes the meat and infuses it with citrus and spice. Before grilling, red onions are quartered and charred on a hot grill to develop smoky, caramelized flavors. These onions are then sliced and mixed with a seasoned orange juice dressing to enhance their taste further.
The dish is served with a fresh Mayan pico de gallo salsa made from diced plum tomatoes, red onions, cilantro, and minced habanero peppers, seasoned with oregano, salt, and additional sour orange juice. This salsa brings a bright, spicy, and herbal contrast to the smoky grilled pork and onions. The balance of smoky, citrusy, spicy, and savory flavors defines the dish.
This preparation is ideal for grilling occasions and pairs well with warm tortillas or rice. Preparing the onions and salsa in advance enhances the ease of assembling the final meal. The overnight marinade is essential for depth of flavor and tender meat texture.
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 cumin ground
- 1/2 cup orange juice for substitute, see above, sour
ONIONS
- 2 pounds red onion peeled and quartered
- 1/4 cup orange juice for substitute, see above, sour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano Mexican, if possible, dried
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground clove
MAYAN PICO DE GALLO
- 4 plum tomato diced
- 1/2 cup orange juice for substitute, see above, sour
- salt
- 1 teaspoon oregano Mexican, if possible, dried
- 2 red onion diced
- 1 to 2 habanero pepper minced
- 1 cup cilantro chopped
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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