The poc chuc (from Yucatec Maya poc “to toast” and chuc “charcoal”) is a typical dish of the Yucatan Peninsula in Mexico.
It consists of pork (preferably the loin) marinated in bitter orange, garlic, and pepper, roasted over charcoal, on a griddle, or grilled.
It is served with a side of rice, onions, beans, avocado, sometimes radish and a tomato-habanero salsa called “chiltomate.”
We tasted poc chuc at Isla Mujeres, also accompanied by chorizo.
It is a fact that this dish did not exist in the Yucatan before the arrival of the Spanish, considering that orange and pork are not native to the Yucatán.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Mexican
- Seasonality: All seasons
Ingredients
- 2.2 lbs pork steaks (preferably loin)
- 2 cups bitter orange juice
- to taste oregano
- to taste pepper
- to taste salt
- 1 clove garlic
- 25 oz tomatoes
- 1 habanero chili
- 1/2 onion
- 1 clove garlic
- to taste olive oil
- to taste salt
Steps
Mix the bitter orange juice with the pepper, garlic, and oregano in a container.
Add the meat to the container with the orange juice. Marinate for 2 hours.
For the chiltomate sauce:
Preheat the oven to 350°F. Place the tomatoes and chili on an aluminum-lined baking sheet and roast without turning until the chili is golden in spots, about 10 minutes.
Transfer the chili to a blender and continue roasting the tomatoes until blackened and cooked, about another 20 minutes.
Let the tomatoes cool, then peel them and place them in the blender with the salt and garlic.
Heat the oil in a saucepan over medium heat; add the onions and cook, stirring, until soft, about 5 minutes.
Add the puree and bring to a boil; cook, uncovered and stirring often, about 10 minutes.
Let cool.
Do not discard the marinade.
After the time, season the pork with salt and pepper.
In a skillet with a drizzle of oil, cook the pork.
Then add part of the marinade juice.Cook on low heat until the liquid has evaporated and the meat is cooked.
Serve with rice, onions, beans, avocado, and the salsa over the meat as desired.
To deepen the Maya history….
