Photograph of the finished Poc chuc

Mexico · Thịt heo nướng ướp cam chua Yucatán

Poc chuc

30 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork tenderloin Pork tenderloin 1.3 lb
  • Photograph of Orange Orange 2
  • Photograph of Lime Lime 2
  • Photograph of Onion Onion 2
  • Photograph of Habaneros Habaneros 1.2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Tomato Tomato 8.5 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Tortilla Tortilla 8

Method

  1. 1 Slice the pork tenderloin into thin, even slices about 1 cm thick, then gently pound it to tenderize.
  2. 2 Marinate the meat with orange juice, lemon juice, salt, and pepper for 30 minutes.
  3. 3 Soak thinly sliced onions in lemon juice, salt, and habanero peppers for 20 minutes to make pickles.
  4. 4 Grill the meat over charcoal for 3 minutes on each side until seared but still juicy.
  5. 5 Roast tomatoes and onions, then chop them coarsely and mix with cilantro to make chiltomate salsa.
  6. 6 Serve the meat with pickled onions, salsa, and hot tortillas.

With an appliance

  • Oven 28 min

    Replace step 4: place the pork slices on the racks of the oven at 240 degrees for 7 minutes and rotate the tray after 4 minutes; the meat will be evenly cooked, requiring less turning but without a smoky smell.

Start cooking