Poc chuc – Yucatán citrus-grilled pork with black beans
Thin pork steaks marinated in sour orange juice and salt, then grilled over high heat until browned. Served with a roasted tomato and habanero salsa, charred red onion, black beans with epazote, avocado and tortillas. Yucatán cooks use sour (Seville) oranges; here orange and lime juice stand in.
- 55 minTime
- 50 minHands-on
- 4Portions
- ≈ $46per portion
- 790kcal per portion
Ingredients for 4 portions
- 800 gPork leg, in thin steaks
- 2Oranges, juiced
- 2Limes, juiced
- to tasteSalt
- to tasteBlack pepper
- 4Tomatoes
- 1Habanero
- 2Red onions, halved
- 2Limes, for the onion
- 15 gCoriander, chopped
- 1 tbspRapeseed oil
On the side
- 500 gBlack beans, cooked, with their liquid
- 2 sprigsEpazote
- 1Avocado, sliced
- 12Corn tortillas
Method
- Mix the orange and lime juice with salt and pepper in a bowl. Add the pork and turn until every steak is coated.
- Leave to marinate in the fridge for 30 minutes, but no longer than 2 hours, or the acid toughens the meat.
- Meanwhile, roast the tomatoes, habanero and onion halves in a hot, dry frying pan, turning, until blackened in spots and soft, about 15 minutes.
- Make the salsa: crush the tomatoes with the habanero and some salt in a mortar, or blend briefly, so it stays chunky. Use only half the habanero for a milder salsa.
- Chop the roasted onion and mix it with the lime juice, coriander and a little salt.
- Warm the beans in their liquid with the epazote and let them simmer for 5 minutes.
- Get a griddle pan or frying pan very hot and brush it with the oil. Drain the pork and grill it in batches for 2–3 minutes per side, until browned and cooked through.
- Warm the tortillas and serve the pork with the onion, salsa, beans, avocado and tortillas.
The cost is estimated from average prices in Mexico (PROFECO, Quién es Quién en los Precios (datos abiertos), 2026-07).
