Poc Chuc - cooking recipe

Ingredients

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

Preparation

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.