One of the richest regions in México in terms of gastronomy is that of Yucatán✨ and amongst the great variety of traditional dishes is poc chuc.
This dish is originally prepared by marinating pork with sour orange, also known as bitter orange, and wood-fired on a grill with lard.☝️
This is a version suitable to prepare at home and be able to enjoy that delicious flavour.😋👌
Poc Chuc - Pork marinated in sour orange
- 16 corn tortillas preferably from La Tortilleria
- 600 g pork fillet thinly sliced
- 3 oranges sour oranges preferably
- 3 limes
- 1 garlic clove
- 1 red onion
- 3 tomatoes
- 1 bunch of coriander
- Olive oil
- Pepper and salt to taste
- Cut the fillet into medium pieces, finely chop the garlic, squeeze 2 oranges and 2 limes in a bowl adding the garlic, salt and pepper to taste, then submerge the meat to marinate for at least an hour.
- Cut the onion into quarters and char on a hot pan or grill along with the tomatoes, changing positions so that they are sewn evenly.
- Once the tomatoes are soft, place them in a bowl and chop with the help of a fork and knife until it has an almost liquid consistency, finely chop the coriander and add half to the bowl with the tomato along with salt to taste.
- Remove the first layer of the onions if it is very burned, cut into squares and pour it in a bowl along with the rest of the coriander, add the juice of an orange, the juice of a lime, a little bit of salt and stir.
- Heat a comal and you can add a little olive oil or use a grill, add the meat and cook for a few minutes until it releases a little juice and turn to cook on the other side.
- Serve with the tomato salsa, onions and reheated tortillas, you can also serve with avocado and a habanero chilli if you like it spicy.
- ¡Buen provecho!