Poc Chuc (Yucatecan — Grilled Orange-Marinated Pork)

Poc Chuc is perhaps the simplest and most direct expression of Yucatecan cooking: thin slices of pork loin marinated in bitter orange juice and salt, grilled over high heat until charred at the edges, and served with habanero salsa, black bean paste, and pickled red onion. The name comes from the Mayan for 'grilled over coals,' and the technique reflects the Mayan preference for cooking in direct contact with fire rather than in enclosed ovens. The pork is cut against the grain into thin steaks — approximately one centimetre thick — and pounded lightly to an even thickness. This pounding serves two purposes: it breaks down some of the muscle fibres for tenderness and creates a larger surface area for the marinade to penetrate. The marinade is simply bitter orange juice (naranja agria) and coarse salt, applied generously and left for 30 minutes to two hours. The acid begins the denaturisation of surface proteins, giving the finished pork its characteristic white exterior before grilling. Grilling is done over charcoal or wood at high heat — the pork is cooked quickly, two to three minutes per side, so that the exterior chars while the interior remains just cooked through. This rapid cooking over high heat is the difference between poc chuc and simply grilled pork: the bitterness of the orange-charred exterior against the mild, lightly acidic interior is the point. The presentation is typically communal: sliced pork arranged on a large platter with a mound of black bean paste, a generous bowl of pickled red onion (cebolla curtida), and habanero salsa. Corn tortillas warm on the side allow diners to build their own tacos. The pickled red onion is not optional — its vinegar brightness is what lifts the entire dish.