Yucatecan Grilled Pork
Pok Chuc, recipe courtesy of Kinich Restaurant
Recipe Yield
4 to 6 servings
Cooking time
2 hours 16 minutes
Rate this recipe
Ingredients
- 4 cups bitter orange juice or its substitute
- 10 cloves garlic peeled
- 2 tablespoons kosher or coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 pounds pork butt thinly sliced
To Serve:
- Yucatecan tomato sauce or Chiltomate
- Charred Red Onions Salsa
- 1 bitter orange or lime cut into wedges
- Fresh corn tortillas
- Black Bean Puree or refried black beans
To Prepare
- In a blender, combine bitter orange juice, garlic, salt and pepper, and puree until smooth. Place pork in a dish and pour marinade over. Cover and refrigerate for at least 2 hours or up to overnight.
- Heat a grill to high. Drain pork from marinade and grill until cooked through, about 2 to 3 minutes per side. Serve with a side of Chiltomate, red onion salsa, a wedge of bitter orange or lime, tortillas and black bean puree.
Comments
10comments inYucatecan Grilled Pork
Fred Rose
Jul 30
Patti, I tried the Pok Chuc and it was excellent. I also saw you on “Beat Bobby Flay.” You were great, and your comments “spot on.”
I am taking advantage of your talent and skills with a question. In San Antonio, TX they mix the fideos with beans, is there another way to prepare fideo? Keep up the outstanding work.
Pati Jinich
Aug 11
So happy you enjoyed this recipe Fred, yay! I do have this recipe for Mexican style fideo that I hope you will enjoy as well: http://patijinich.com/mexican-style-pasta-with-tomato-sauce-chorizo-fresh-cream-2/
Rosalind
Jul 10
What is chiltomate and how to make it?
Pati Jinich
Jul 21
Hola Rosalind! Chiltomate is a Yucatecan tomato sauce that goes perfect with pork, here is the recipe for you, enjoy! http://patijinich.com/basic-yucatecan-tomato-sauce/
Lyla Hoffman
Jan 10
I watched this episode last night at 2am, New Mexico time. If there was a market open at that time, I would have gone shopping. This all looked so good.
When you were in the restaurant’s kitchen, lovely lady was mashing up tomatoes in what looked like a wood fired pot or bowl, can you tell me if that is what I saw? The outside looked like the micaceous pots that I wood fire in my backyard pit. Just wondering.
Lyla Hoffman
Jan 10
I watched this episode last night at 2am, New Mexico time. If there was a market open at that time, I would have gone shopping. This all looked so good.
When you were in the restaurant’s kitchen, lovely lady was mashing up tomatoes in what looked like a wood fired pot or bowl, can you tell me if that is what I saw? The outside looked like the micaceous pots that I wood fire in my backyard pit. Just wondering.
Pati
Jan 13
You are up late! Yes indeed, that was a bowl, made of a giant seed called jicara. I hope you try the recipes in there too!
Lyla Hoffman
Jan 10
Hi Patie! Its 2 am in the morning. I have just finished watching this episode, and I can’t wait to try the recipes. The brittle! The lasagne! the Pork! and the pickled red onion! I live in New Mexico, in a very rural area. If there was an open market near me, I would be there. Have a lovely 2017.
Pati
Jan 13
Yay!!! I hope you do try them all. And happy 2017 to you too!
Lyla Hoffman
Jan 10
Hi Patie! Its 2 am in the morning. I have just finished watching this episode, and I can’t wait to try the recipes. The brittle! The lasagne! the Pork! and the pickled red onion! I live in New Mexico, in a very rural area. If there was an open market near me, I would be there. Have a lovely 2017.