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

Plain Text Version of This Recipe for Printing or Saving