Poc Chuc
Savor the authentic flavors of the Yucatán Peninsula with Poc Chuc, a traditional Mexican dish that brings smoky, citrusy, and savory notes to your plate. This easy-to-make recipe features thinly sliced pork loin marinated in a vibrant blend of fresh orange and lime juices, garlic, and spices, then grilled to perfection for a tender, charred finish. Paired with tangy pickled red onions, a zesty tomato-chili sauce, and fresh cilantro, Poc Chuc is as visually stunning as it is flavorful. Serve it alongside warm corn or flour tortillas for an unforgettable meal that captures the essence of Mayan cuisine. Perfect for a quick family dinner or a weekend cookout, this dish is a must-try for lovers of authentic Mexican food.
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Recipe Information
Ingredients
- 600 grams Pork loin (thinly sliced)
- 120 ml Orange juice (preferably fresh)
- 60 ml Lime juice (freshly squeezed)
- 2 cloves Garlic (minced)
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil (for grilling)
- 1 large Red onion (thinly sliced)
- 60 ml White vinegar
- 2 medium Tomatoes (ripe, diced)
- 1 small Habanero or serrano chili (optional, minced)
- 2 tbsp Cilantro (chopped, for garnish)
- 8 pieces Tortillas (corn or flour, for serving)
Instructions
In a large mixing bowl, combine the orange juice, lime juice, garlic, salt, and black pepper to create the marinade.
Add the thinly sliced pork loin to the marinade, ensuring all pieces are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes (or up to 4 hours for more flavor).
While the pork marinates, prepare the pickled onions: place thinly sliced red onion in a small bowl. Add the white vinegar, a pinch of salt, and enough warm water to cover the onions. Let them sit for 15-20 minutes, then drain and set aside.
Prepare the tomato sauce: In a small saucepan over medium heat, add the diced tomatoes, a pinch of salt, and the minced chili if using. Cook for 6-8 minutes, stirring occasionally, until the tomatoes soften and form a chunky sauce. Remove from heat and set aside.
Heat a grill pan or outdoor grill to medium-high heat. Brush the grates with vegetable oil to prevent sticking.
Remove the pork from the marinade and pat it dry with a paper towel to ensure even grilling. Grill the pork slices for 2-3 minutes per side, or until they have a slight char and are cooked through.
Warm the tortillas on the grill or stovetop until pliable.
To assemble, lay grilled pork slices on a serving plate. Top with pickled onions, a spoonful of tomato sauce, and a sprinkle of chopped cilantro.
Serve Poc Chuc immediately with warm tortillas on the side for wrapping or dipping, and enjoy!
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.1 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
