Poc Chuc

Ingredients

• 800 g pork loin or leg, cut into 8 thin steaks
• 250 ml sour orange juice, or 150 ml orange juice with 100 ml lime juice
• 4 garlic cloves, crushed
• 1 tsp freshly ground black pepper
• 2 tsp fine salt
• 1 red onion, thinly sliced
• 1 tsp dried Mexican oregano
• 4 large ripe tomatoes
• 1 habanero chilli
• 1/4 white onion
• 1 tbsp lard or vegetable oil
• 300 g cooked black beans
• 1 avocado, sliced
• 4 radishes, sliced
• 12 corn tortillas

Before you cook

• Lay the pork steaks between two sheets of plastic and beat them to an even 8 mm with a rolling pin.
• Mix 150 ml of the sour orange juice with the crushed garlic, black pepper and 1 teaspoon of salt in a shallow dish.
• Turn the pork through the marinade, cover it and leave it in the fridge for 30 minutes.
• Toss the sliced red onion with the remaining sour orange juice, the oregano and half a teaspoon of salt, then leave it to soften and turn pink.
• Slice the avocado and radishes.

Steps

1. Heat a dry comal or heavy frying pan over medium-high heat and char the whole tomatoes, the habanero and the quarter onion for 8 minutes, turning until blackened in patches and slumping.
2. Set the habanero aside and blend the charred tomatoes and onion with a pinch of salt into a loose, rustic sauce.
3. Heat the lard in a small pan, pour in the sauce and simmer it for 6 minutes until it thickens slightly.
4. Drop the whole charred habanero into the sauce so it perfumes it without making it fierce.
5. Get a charcoal grill or heavy griddle pan very hot, until a drop of water skitters and vanishes on contact.
6. Lift the pork from the marinade and let the excess run off.
7. Grill the steaks for 2 minutes on the first side without moving them, until deeply marked.
8. Turn them and grill for 90 seconds more, until just firm and charred at the edges.
9. Move the pork to a warm plate and rest it for 3 minutes.
10. Warm the tortillas on the grill for 15 seconds a side.
11. Warm the black beans through in a small pan.
12. Serve the pork with the chiltomate spooned alongside, a heap of pickled onion, the beans, avocado, radish and hot tortillas.