Poc Chuc

Ingredients

• 4 boneless pork loin cutlets, pounded thin
• 1 cup cup sour orange juice (or substitute mix of orange and lime juice)
• 4 cloves garlic, minced
• 1 teaspoon teaspoon dried oregano
• 1 teaspoon teaspoon salt
• 1/2 teaspoon teaspoon ground black pepper
• 1/2 teaspoon teaspoon ground cumin
• 2 tablespoons tablespoons olive oil
• 1 large red onion, thinly sliced
• 1/2 cup cup white vinegar
• 1/4 cup cup water
• 1/2 teaspoon teaspoon salt
• 1/4 teaspoon teaspoon dried oregano
• 2 firm tomatoes, sliced, for serving
• 1 cup cup cooked white rice, for serving
• 1 cup cup refried black beans, for serving
• 8 corn tortillas, warmed

Method

1. 1

   Place pork cutlets between sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet.

2. 2

   In a bowl, whisk together sour orange juice, minced garlic, oregano, salt, pepper, and cumin.

3. 3

   Place the pork in a shallow dish or zip-top bag, pour the marinade over it, and turn to coat evenly.

4. 4

   Cover and refrigerate to marinate, turning once halfway through.

5. 5

   Meanwhile, make the pickled onions: combine sliced red onion, vinegar, water, salt, and oregano in a bowl. Toss and let sit at room temperature until needed, stirring occasionally.

   30:00 · Pickle onions
6. 6

   Preheat a grill or grill pan over high heat and brush with olive oil.

7. 7

   Remove pork from the marinade, letting excess drip off, and grill until charred and just cooked through, 3 to 4 minutes per side.

   3:00 · Grill pork per side
8. 8

   Transfer pork to a cutting board and let rest for 5 minutes before slicing against the grain.

   5:00 · Rest pork
9. 9

   Plate the sliced pork topped with pickled onions and sliced tomatoes.

10. 10

    Serve with rice, refried black beans, and warm tortillas.