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Grilled Pork With Fiery Salsa / Poc Chuc |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Grilled Pork With Fiery Salsa / Poc Chuc recipe on the web!!MEXICO Advance Preparation: 15 minutes for brining the meat Sour Orange: Sour orange is one of the defining flavors in Yucatecan and Caribbean grilling, essential for marinades and for squeezing over finished dishes. The juice of the bumpy roundish, greenish orange, irregularly sized fruit is sharply acidic, like lime juice, with just a hint of orange flavor. If you live in an area with a large Hispanic or West Indian community, you may be able to find sour oranges. The flavor can be approximated by combing 3 or 4 parts fresh lime juice with 1 part fresh regular orange juice. There are many reasons people visit the Yucatán. To explore the Mayan ruins at Uxmal and Chichén Itzá. To lounge on the beaches of Cozumel and Cancún. I came to this peninsula on the southeastern coast of Mexico for the purpose of eating poc chuc. Poc chuc is one of the world’s great pork dishes-and best-kept secrets. Unless you’ve visited the Yucatán, you’ve probably never heard of it. The name suggests that poc chuc is an ancient dish: poc is the Mayan word for "to grill"; chuc means "burning embers." Fire charring is an important element, not only for the meat, but for the salsa and pickled onions. Poc chuc originated in the villages of central Yucatán, where campesinos (farmers) would cure pork in salt water to prevent it from spoiling in the hot sun. The seasoning was equally simple and flavorful: fire-charred onions marinated in sour orange juice and a salsa-called salsa chiltomate-made of charred tomatoes at their reddest and ripest and local habanero chiles. Poc chuc is easy to make, dramatic to serve, and astonishingly tasty. But you need all three components-the cured pork, the grilled pickled onions, and charred tomato sauce-to achieve the full effect. Serve this grilled pork with plenty of warm corn tortillas for wrapping and eating the meat. FOR CURING THE PORK: _ piece pork loin, boneless, tenderloin, or chops _ tbs salt, coarse (kosher or sea) _ c water FOR THE PICKLED ONION: _ red onion, large, peeled, root end left intact _ c orange juice, fresh and sour or 3/4 cup fresh lime juice plus 1/4 cup fresh regular orange juice _ tsp salt FOR THE SALSA CHILTOMATE: _ tomatoes, fresh, ripe, medium sized _ to 3 habanero or scotch bonnet chiles _ clove garlic, minced ___ c cilantro, chopped fresh _ tbs orange juice, fresh and sour or 2 1/2 tablespoons fresh lime juice plus 1/2 tablespoon fresh regular orange juice ___ tsp salt, or to taste _ flour tortillas (6 inches or larger), for serving 1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin. 2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook. 3. Preheat the grill to high. 4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge; it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl; stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes. 7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl. 8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas. Serves 4 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Vinegar Sauce North Carolina-Style Coleslaw Cuban Christmas Eve "Pig" / Lechon Asado Cuban Mojo Balinese Roast Pork / Babi Guling Rosemary Grilled Pork Loin Chile-Marinated Pork In The Style Of Oaxaca / Cecina Adobada Grilled Pork With Fiery Salsa / Poc Chuc Brazilian Pork Rollatini Jamaican Jerk Pork Tenderloin Uruguayan Grilled Stuffed, Rolled Pork / Pamplona de Puerco Susur Lee's Chinese Barbecued Pork Pork With Moorish Seasonings / Pinchos Morunos Sweet Pork Sate / Sate' Babi Manis Sweet and Garlicky Pork Chops Romy's Ribs With Filipino Seasonings Oaxacan-Style Pork Ribs Salsa Mexicana Memphis-Style Ribs Rasta Ribs |
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