Poc chuc yucateco

Method

1. 1 Slice the pork into thin 1 cm slices and gently pound them to tenderize; thicker slices will dry out on the surface before cooking through.
2. 2 Marinate the meat in a mixture of freshly squeezed orange juice and lemon juice for 4 hours; this is how the Yucatán people use sour oranges instead of vinegar.
3. 3 Grill the meat on a hot charcoal grill for 2 minutes on each side, turning it only once to maintain the charred appearance.
4. 4 Roast whole red onions and tomatoes until the skins are slightly charred, then coarsely chop them with habanero peppers to make a roasted salad.
5. 5 Mash the black beans and cook them until tender to make a thick sauce, then arrange the meat, salad, and beans in a tortilla.

With an appliance

• Pressure cooker 50 min

  Replace step 5: Cook unsoaked black beans in a pressure cooker for 25 minutes at high pressure, then release the pressure naturally. The beans should be soft enough to be mashed with a spoon, without the 8 hours of soaking.