Grilled Citrus Marinated Pork Cutlets

About

Brenda Gantt

I am a self-taught cook. I started cooking around 18 years old. I stood in the kitchen and watched my mother, who was my biggest inspiration at the time, cook.

WHY THIS RECIPE WORKS: A signature dish of the Yucatán, poc chuc begins with thinly sliced pork cutlets marinated in sour orange juice, annatto powder, and a combination of other spices and aromatics. The pork is quickly grilled over a hot fire and then served with tortillas and a variety of raw vegetable garnishes, which often include avocado, radishes, and tomatoes. Although traditional recipes often call for ham steaks, they can be difficult to find; we decided to use boneless country-style pork ribs, which boasted rich pork flavor and stayed moist during cooking (even when pounded into thin cutlets). We briefly marinated our cutlets in a simple lime juice mixture. Placing the cutlets over a concentrated fire allowed the meat to quickly brown without overcooking. Per tradition, we scattered diced avocado and tomato, sliced radishes, and fresh cilantro over the cutlets before serving. Serve with warm tortillas or rice.

Serves 4 to 6

 

INGREDIENTS

  • 1½ pounds boneless country-style pork ribs, trimmed
  • ⅓ cup lime juice (3 limes)
  • ⅓ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon annatto powder
  • ¾ teaspoon brown sugar
  • Salt and pepper
  • ½ teaspoon ground coriander
  • 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
  • 1 avocado, halved, pitted, and cut into ½-inch pieces
  • 1 tomato, cored and cut into ½-inch pieces
  • 2 radishes, trimmed and sliced thin
  • 2 tablespoons chopped fresh cilantro

 

INSTRUCTIONS

  1. Cut each rib lengthwise to create 2 or 3 cutlets about ⅜-inch wide. Place cutlets cut side down between 2 sheets of plastic wrap and gently pound to even ¼-inch thickness.
  2. Combine lime juice, oil, garlic, annatto powder, sugar, ¾ teaspoon salt, ½ teaspoon pepper, and coriander in 1-gallon zipper-lock bag. Add pork to bag and toss to coat. Press out as much air as possible, seal bag, and refrigerate for at least 30 minutes or up to 2 hours, flipping bag occasionally.
  3. Just before grilling, remove cutlets from bag and pat dry with paper towels; discard marinade. If using charcoal, use kitchen shears to remove and discard bottom of roasting pan; reserve pan collar.
  4. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, place roasting pan collar in center of grill, oriented over bottom vents, and pour coals into even layer in collar. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
  5. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
  6. Clean and oil cooking grate. Place cutlets on grill (over coals if using charcoal), Cook, uncovered, until lightly browned on first side, about 2 minutes.
  7. Flip cutlets and continue to cook until just cooked through, about 30 seconds. Transfer cutlets to serving platter, top with avocado, tomato, radishes, and cilantro, and serve immediately.
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