Poc Chuc is a Yucatán recipe made with traditional ingredients from the region including “Cerdo Pelon Yucateco” (bald pig from Yucatán) marinated with sour oranges and recado blanco, a mix of both fresh and dry herbs and spices, and accompanied by grilled tomato sauce, creamy avocado, tamed roasted onion and the optional “Salsa de Habanero” for those craving a hot chili kick. The dish was incorporated into the menu at Hilton Playa del Carmen by Executive Sous Chef Fernando Cervantes who was inspired by his hometown in the state of Yucatán, Mexico. Throughout his career, Chef Fernando has gotten to know, learn about, and experience different types of cuisines from all over the world, and realized the need for showcasing hidden culinary gems that often go unnoticed. His goal is for every patron to get a chance to experience the richness of the authentic flavors from his youth in his little town in Yucatán.
INGREDIENTS
For the tomato sauce:
• 3 Tomatoes
• 1 Onion
• 2 cloves Garlic
• 25 grams Cilantro (=approx. 2 tablespoons)
• Salt to taste
For the creamy avocado:
• 2 Avocados
• 1/2 Lime
• 25 grams Cilantro (=approx. 2 tablespoons)
For the meat:
• 1 kg Pork Loin (=approx. 2 lbs.)
• 2 Sour Oranges
• 15 grams Recado Blanco (=approx. 1 tablespoon)
- Salt to taste
DIRECTIONS
For the tomato sauce:
Grill the tomatoes, half the onion and garlic cloves until cooked. In a stone mortar, pestle the ingredients until you obtain a chunky sauce. Finely chop the cilantro and mix with the sauce, then add salt and incorporate.
For the creamy avocado:
Peel the avocados and put them in a food processor with the cilantro. Then, squeeze the lime and blend all the ingredients until you get a creamy texture.
For the meat:
Squeeze the oranges and mix the juice with the recado blanco. Next, cut the meat into thin slices and cut half an onion into slices. Marinate the meat and sliced onion with the juice for three hours. Then, grill the meat and onions in a charcoal grill until cooked. Add salt.
To serve:
Serve meat and onions along with the tomato sauce and decorate with the creamy avocado.
