Uploaded March 2015 | Updated September 2026, 15 hours ago
Get ready to be thoroughly entertained in this weeks video. My lovely sister Laura and I show you how to make Poc Chuc. Poc Chuc, is a classic Yucatán Peninsula dish made with pork, pickled red onions, and habanero peppers. This Poc Chuc is seasoned to perfection using “Mölli's” Yucatán marinade. What makes this classic dish are the seasonings inside of the Yucatán marinade. Were talking lime juice, seasonings like salt, pepper, garlic, and jalapano. I hope you have fun watching how to make this classic Poc Chuc.
Buy your Mölli Sauces here
mollisauces.com/buy
artizone.com/dallas
Like the cute mason jars check out
pacificmerchants.com
Servings: 4-6 / Ready in: 20 mins (marinade overnight)
Ingredients
1 1/2 lbs well-trimmed, thin-cut, boneless pork steaks, cut from the shoulder or leg OR 1 1/2 pounds thin-cut, boneless pork chops
3/4 cup Mölli Yucatan Marinade
1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1 cup fresh lime juice
1/2 cup distilled white vinegar
1 small habanero chile, sliced
Directions
Place pork steaks into a resealable plastic bag and pour Mölli Yucatan Marinade. Seal, place in the refrigerator and let marinade overnight.
Meanwhile, toss red onions, salt and oregano in a large glass bowl. Add lime juice and vinegar; press down to submerge onions. Add habanero chile to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight.
The next day, light a charcoal fire and let it burn until all the coals are medium- hot and covered with gray ash. Remove pork from marinade. Pat pork steaks dry thoroughly with paper towels.
Working with a couple of pieces at a time, grill the pork: let it sear about 2 minutes on one side, then flip it over and sear on the other. (The total cooking time for 1/8-inch pork steaks over a very hot fire will be no more than 3 or 4 minutes.) Lay the meat slightly overlapping down the center of the platter and strew the onions over the meat. Decorate with a few cilantro sprigs and serve without delay, accompanied by baskets of hot corn tortillas. Provecho!
Learn, Interact, & Eat..
Keep on following me
on Twitter to stay in the know: @lovelyladycakes
twitter.com/lovelyladycakes
Facebook:
facebook.com/lovelyladycakes
MUSIC
audionetwork.com
Get ready to be thoroughly entertained in this weeks video. My lovely sister Laura and I show you how to make Poc Chuc. Poc Chuc, is a classic Yucatán Peninsula dish made with pork, pickled red onions, and habanero peppers. This Poc Chuc is seasoned to perfection using “Mölli's” Yucatán marinade. What makes this classic dish are the seasonings inside of the Yucatán marinade. Were talking lime juice, seasonings like salt, pepper, garlic, and jalapano. I hope you have fun watching how to make this classic Poc Chuc.
Buy your Mölli Sauces here
mollisauces.com/buy
artizone.com/dallas
Like the cute mason jars check out
pacificmerchants.com
Servings: 4-6 / Ready in: 20 mins (marinade overnight)
Ingredients
1 1/2 lbs well-trimmed, thin-cut, boneless pork steaks, cut from the shoulder or leg OR 1 1/2 pounds thin-cut, boneless pork chops
3/4 cup Mölli Yucatan Marinade
1 1/2 pounds red onions, peeled, halved, cut into 1/8-inch-thick slices
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1 cup fresh lime juice
1/2 cup distilled white vinegar
1 small habanero chile, sliced
Directions
Place pork steaks into a resealable plastic bag and pour Mölli Yucatan Marinade. Seal, place in the refrigerator and let marinade overnight.
Meanwhile, toss red onions, salt and oregano in a large glass bowl. Add lime juice and vinegar; press down to submerge onions. Add habanero chile to onion mixture. Top mixture with small plate to weigh down slightly. Cover; refrigerate overnight.
The next day, light a charcoal fire and let it burn until all the coals are medium- hot and covered with gray ash. Remove pork from marinade. Pat pork steaks dry thoroughly with paper towels.
Working with a couple of pieces at a time, grill the pork: let it sear about 2 minutes on one side, then flip it over and sear on the other. (The total cooking time for 1/8-inch pork steaks over a very hot fire will be no more than 3 or 4 minutes.) Lay the meat slightly overlapping down the center of the platter and strew the onions over the meat. Decorate with a few cilantro sprigs and serve without delay, accompanied by baskets of hot corn tortillas. Provecho!
Learn, Interact, & Eat..
Keep on following me
on Twitter to stay in the know: @lovelyladycakes
twitter.com/lovelyladycakes
Facebook:
facebook.com/lovelyladycakes
MUSIC
audionetwork.com
