Entree: Mexico – Yucatan Peninsula, Quintana Roo – Poc Chuc (Grilled Sour Orange Pork)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 8 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 2.5 lb (1.1 kg) boneless pork loin, trimmed and sliced thinly (approx. usable weight)
- 1 1/4 cups (300 ml) sour orange juice (naranja agria) — or substitute 3/4 cup (180 ml) fresh orange juice + 1/2 cup (120 ml) fresh lime juice
- 3 cloves garlic, minced
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried Mexican oregano, crumbled
- 2 tbsp (30 ml) vegetable oil (for grill and rice)
- 1 large red onion, halved and thinly sliced, divided (about 8 oz / 225 g total)
- 1 tsp (5 g) sugar (for pickling)
- 3/4 cup (180 ml) sour orange juice or lime juice (for pickling)
- 1 cup (190 g) long-grain white rice, rinsed
- 2 cups (480 ml) water
- 1 tsp (6 g) salt for rice
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra for serving
- 1 tbsp (15 ml) fresh lime juice (for rice)
- 12 small corn tortillas
Habanero salsa:
- 2 medium habanero peppers, stemmed and seeded (use 1–2 to taste)
- 2 Roma tomatoes (about 8 oz / 225 g), halved
- 1/4 cup (40 g) white onion, roughly chopped
- 1 clove garlic
- 1/4 cup (15 g) fresh cilantro
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2 g) salt

Instructions

Short Description:
Poc Chuc is thinly sliced pork marinated in sour orange (naranja agria) and spices, quickly grilled over high heat for a tangy, smoky main course. Serve with pickled red onion, cilantro-lime rice, fresh tortillas, and a spicy habanero salsa.

Regional Notes:
This Quintana Roo / Yucatan Peninsula version emphasizes the classic sour orange marinade and quick charcoal or wood grilling to get bright citrus flavor with a smoky char; it avoids heavy achiote coloring used in other Yucatecan dishes. Traditional cebolla en escabeche (pickled red onion) and fresh tortillas complete the regional meal.

1. Prepare the pork: if needed, freeze pork for 20–30 minutes to firm for thin slicing. Slice pork into about 1/8–1/4 inch (3–6 mm) pieces. Place slices in a shallow dish.
2. Make the marinade: whisk together 1 1/4 cups (300 ml) sour orange juice (or orange+lime substitute), minced garlic, 1 1/2 tsp (8 g) salt, 1 tsp (2 g) black pepper, and 1 tsp (1 g) dried Mexican oregano. Pour over pork, pressing slices under the liquid. Cover and refrigerate 2–4 hours or overnight for best flavor.
3. Quick-pickle the red onion (cebolla en escabeche): place half the sliced red onion (about half of the onion) in a bowl. Add 3/4 cup (180 ml) sour orange or lime juice, 1 tsp (5 g) sugar, and a pinch of salt. Toss and let sit at room temperature at least 30 minutes (can refrigerate up to 4 hours). Reserve remaining sliced onion for grilling/topping.
4. Make cilantro-lime rice: in a medium saucepan over medium heat, warm 2 tbsp (30 ml) vegetable oil. Add rinsed rice and toast, stirring, 2–3 minutes until translucent. Add 2 cups (480 ml) water and 1 tsp (6 g) salt; bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat, fluff with fork, stir in 2 tbsp (30 ml) chopped cilantro and 1 tbsp (15 ml) lime juice. Keep warm.
5. Prepare the habanero salsa: roast tomatoes and habaneros on a hot comal, skillet, or under a broiler until charred and soft (about 6–8 minutes, turning). Transfer to a blender or mortar and pestle with chopped onion, garlic, cilantro, 1 tbsp (15 ml) lime juice, and 1/2 tsp (2 g) salt. Blitz until smooth or slightly chunky. Taste and adjust heat/salt.
6. Preheat grill: heat charcoal or gas grill to high (approximately 450–550°F / 230–290°C). If using a cast-iron grill pan, heat it until smoking hot. Remove pork from marinade and pat briefly to remove excess (reserve marinade if desired to simmer into a sauce, but do not use raw marinade on finished pork).
7. Grill the pork: brush pork slices lightly with 2 tbsp (30 ml) vegetable oil. Place slices in a single layer on the hot grill; cook 1–2 minutes per side until edges char and meat is cooked through but still juicy. Work in batches to avoid crowding. Grill the reserved sliced onion alongside pork until softened and slightly charred, about 1–2 minutes per side.
8. Warm tortillas: wrap tortillas in a clean towel and warm on the grill 30–60 seconds per side, or heat on a comal until pliable.
9. Assemble and serve: plate a scoop of cilantro-lime rice, top with a generous portion of grilled pork slices, add pickled red onion and a few pieces of grilled onion, and spoon habanero salsa on the side. Garnish with extra cilantro and serve with warm corn tortillas so guests can make tacos.
10. Leftovers and notes: leftover pork keeps 2–3 days refrigerated. For authentic smoky flavor, grill over charcoal or wood; if using gas, add a small piece of soaked wood chip in a smoker box.