Poc Chuc

Ingredients

• 6 (10-12 ounce)  pork blade steaks, 1/4 -inch thick

marinade

• 16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice)
• 1 1/2 ounces achiote paste (see recipe above)
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 4 cups water
• 5 medium purple onions, very thinly sliced
• 8 ounces white vinegar
• 1 bunch cilantro, chopped
• 1/4 habanero pepper, roasted and finely chopped
• salt and pepper

Directions

1. 1

   Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.

2. 2

   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.

3. 3

   Grill pork steaks on barbecue.

4. 4

   Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.