Grill Stand · Citrus-Marinated Pork
Poc Chuc
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The name comes from Yucatec Maya words roughly meaning 'to grill over coals,' describing the cooking method rather than the meat itself.
Thin slices of pork are marinated in sour orange juice, then grilled directly over charcoal until lightly charred, and served with pickled onion, black beans, and a stack of warm tortillas. Grill stands and market comedores throughout the Yucatán serve it as a hearty lunch plate.
Why it's made this way: Sour orange marinades are a hallmark of Yucatecan cooking, a legacy of the citrus trees the Spanish introduced to a region that already had a strong Maya grilling tradition.
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