Mayan Grilled Pork: Poc Chuc with Recado De Escabeche Recipe by Jorge Guzman, chef of Petite León When chef Jorge Guzman joined Relish host Yia Vang in the kitchen, he explained his passion for food blossomed during summers spent with his father in his native Yucatán, Mexico. "I just fell in love with all the food we would eat there," he says. It's a region with a varied cuisine, with influences from many corners of the globe. "The food from the Yucatán is savory, it's picante, it's spicy…" Guzman says. Try this delicious Mayan Grilled Pork recipe to taste the flavors of the Yucatán from your very own home.
7. Slice pork, garnish with pickled red onions, fresh cilantro. 8. Serve with black beans, salsas (recipes below), rice and/or tortillas as desired.
Chiltomate Sauce
Ingredients 4 medium tomatoes 1 garlic clove 1 habanero pepper 1 medium onion, diced 4 Tbsp lard
Ingredients 2 each 1 lb pork steaks 4 fl oz orange juice 2 fl oz lime juice 2 fl oz grapefruit juice 1 garlic clove roasted, mashed
Directions 1. Roast tomatoes, garlic and pepper over high heat until charred. 2. In a blender, combine roasted tomatoes, garlic and habanero until liquified. 3. Sauté onion in lard, add tomato mixture and cook through.
1/4 tsp allspice 1/4 tsp cumin 1/4 tsp peppercorn 1 bay leaf 1 clove 1 Tbsp salt Mojo de Ajo (optional) Pickled red onions Cilantro
Habanero Salsa
Ingredients 10 habanero peppers 2 fl oz orange juice 2 fl oz lime juice 2 fl oz grapefruit juice 1/4 tsp salt
Directions 1. Toast whole spices then combine and grind to a rough powder. 2. Blend juices and garlic clove. 3. Rub spice mixture and salt into meat, covering all sides. 4. Rub meat with mojo de ajo, if using. 5. Place meat in shallow pan or large bag and pour in citrus mixture. 6. Marinate pork steaks for 30 minutes before grilling.
Directions 1. Roast habaneros over high heat. 2. Remove stems and blend with juices and salt until smooth.
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JUNE 2024
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