A Taste of the Yucatán: Grilled Pork with a Garlicky Sour Orange Kick (Poc Chuc)
Details
This recipe brings the classic Mayan flavors of the Yucatán to your kitchen. Poc Chuc features thinly sliced pork marinated in a vibrant, garlic-heavy sour orange sauce and then grilled to perfection. It's a celebration of rustic, bold tastes and the heart of Yucatecan cuisine, where garlic plays a key role in building its unforgettable flavor profile.
Ingredients
*For the Pork
*For the Grilled Onion Garnish
Instructions
Marinate the Pork
In a large bowl or zip-top bag, combine the sour orange juice, minced garlic, salt, pepper, and optional oregano. Add the thinly sliced pork, ensuring each piece is fully coated. Seal or cover and refrigerate for at least 2 hours, or up to 4 for a more intense flavor.
Prepare the Grill
Preheat a charcoal or gas grill to high heat. The traditional smoky flavor comes from grilling over charcoal. Once hot, clean the grates and brush them with a little vegetable oil.
Grill the Pork and Onions
Remove the pork from the marinade, allowing any excess to drip off. Place the pork slices and the quartered red onion on the hot grill. Grill the pork for 1-3 minutes per side, until nicely charred and cooked through. Grill the onion quarters, turning occasionally, until they are charred on all sides, about 3-4 minutes per side.
Rest and Assemble
Transfer the grilled pork to a cutting board and let it rest for a few minutes before slicing it into bite-sized pieces. Roughly chop the grilled onion.
Serve
Arrange the pork on a platter and top with the charred onion, fresh cilantro, sliced radishes, and avocado. Serve immediately with warm corn tortillas on the side.
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