Poc Chuc: Mayan Style Marinated Pork

  • Author: Meal Hack


For the pork

  • 1 cup freshly-squeezed lime juice
  • 1/2 cup freshly-squeezed orange juice
  • 10 cloves garlic
  • 2 ounces achiote paste
  • Salt and pepper, to taste
  • Four thick-cut bone in pork chops

For the Mango Habanero Salsa

  • 1/2 red or orange bell pepper, seeded and deveined
  • 1/2 red onion
  • 23 mangos, peeled
  • 2 tbls fresh ginger
  • 12 habanero peppers (to taste)
  • 1 tbls honey
  • 2 limes


For the pork

  1. Combine first five ingredients in blender or food processor, and blend until smooth. Cover pork chops and marinate, refrigerated, overnight. Grill on hot grill or under broiler until crusty, caramelized bits form. Serve with beans, pickled onions, corn tortillas, and for extra pizazz, top with…

Mango Habanero Salsa

  1. Chop first four ingredients as finally as possible, or until you run out of patience, and combine in a medium-sized bowl. The amount of mangos you use will depend on your proficiency with removing the flesh from the pit, but it shouldn’t take more than three. Add minced habanero peppers to taste, remembering that as the salsa sits, a lot of the heat will mellow. Finally, add the juice from two limes, and chill for at least 1 hour before serving.