Poc Chuc Recipe

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Ingredients:

Serving

6 (10 -12 oz) pork blade steaks, 1/4 -inch thick
16 oz sour orange juice (or 16 oz regular orange juice
1 1/2 oz achiote paste ( see recipe above)
2 tsp kosher salt
1 tsp dried oregano
1 tsp dried thyme
1 tsp black pepper
4 cups water
5 medium purple onions, very thinly sliced
8 oz white vinegar
1 bunch cilantro, chopped
1/4 habanero pepper , roasted and finely chopped
salt and pepper

Directions:

Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
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.
Grill pork steaks on barbecue.
Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	176.83 Kcal (740 kJ)
Calories from fat	84.48 Kcal
		% Daily Value*
Total Fat	9.39g	14%
Cholesterol	26.63mg	9%
Sodium	863.17mg	36%
Potassium	242.25mg	5%
Total Carbs	22.34g	7%
Sugars	24.85g	99%
Dietary Fiber	2.07g	8%
Protein	10.82g	22%
Vitamin C	12.7mg	21%
Vitamin A	0.8mg	25%
Iron	0.9mg	5%
Calcium	78mg	8%

Amount Per 100 g
Calories	44.07 Kcal (185 kJ)
Calories from fat	21.06 Kcal
		% Daily Value*
Total Fat	2.34g	14%
Cholesterol	6.64mg	9%
Sodium	215.14mg	36%
Potassium	60.38mg	5%
Total Carbs	5.57g	7%
Sugars	6.19g	99%
Dietary Fiber	0.52g	8%
Protein	2.7g	22%
Vitamin C	3.2mg	21%
Vitamin A	0.2mg	25%
Iron	0.2mg	5%
Calcium	19.4mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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