Wood fire-grilled pork cutlets with charred tomato and onion salsas (Poc chuc/Pokchuk) from Yucatán: Recipes from a Culinary Expedition (page 448) by David Sterling

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Making tortillas; Fiery habanero table sauce (Chile tamulado); Creamy strained black beans (Frijol colado/Tsaaj bi bu'ul)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pork must brine 4-6 hours before the marinade. Can substitute Seville oranges for limes, grapefruits, and oranges.

  • srewolf on July 27, 2023

    NY Times version: https://cooking.nytimes.com/recipes/1024375-poc-chuc-citrus-marinated-grilled-pork sort of like Pollo a la Teresa but with pork.

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