Poc Chuc

• 6 (10 -12 ounce) pork blade steaks, 1/4 -inch thick
• marinade
• 16 ounces sour orange juice (or 16 ounces regular orange juice with 1/2 cup lime juice)
• 1 1/2 ounces achiote paste (see recipe above)
• 2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 4 cups water
• 5 medium purple onions, very thinly sliced
• 8 ounces white vinegar
• 1 bunch cilantro, chopped
• 1/4 habanero pepper, roasted and finely chopped
• salt and pepper

1. Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours.
2. Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.
3. Grill pork steaks on barbecue.
4. Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

pork blade, marinade, orange juice, achiote paste, kosher salt, oregano, thyme, black pepper, water, purple onions, white vinegar, cilantro, pepper, salt

Taken from www.food.com/recipe/poc-chuc-164872 (may not work)