This classic grilled pork dish from the Yucatan—Poc Chuc—is simplicity personified, but it’s loaded with flavor. Accompany with guacamole, warm corn tortillas and Corn & Black Bean Salad.


  • 4 pork blade steaks (boneless, about 1/2-inch thick)
  • 1 red onion (large, sliced)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 lime (cut into 8 wedges)


  1. Prepare medium-hot fire in grill. Season pork steaks with salt and cayenne. Place pork and onion slices directly over fire; grill pork for 7-9 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  2. Grill onion, turning as necessary to brown evenly, for about 5-6 minutes. Place grilled pork and onion on serving platter; squeeze some fresh lime juice over and serve with remaining lime wedges.
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