Photograph of the finished Poc chuc yucateco

Mexico · Thịt heo nướng ướp cam chua Poc chuc

Poc chuc yucateco

35 min Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Orange Orange 4
  • Photograph of Lime Lime 2
  • Photograph of Shallots Shallots 2
  • Photograph of Habaneros Habaneros 1.2
  • Photograph of Tomato Tomato 4
  • Photograph of Tortilla Tortilla 12
  • Photograph of Black beans Black beans 7.1 oz
  • Photograph of Salt Salt 0.6 oz

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.

Start cooking