Poc-Chuc (Grilled Yucatan Pork Steak)

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12 each blade pork steaks, 1/2"-1/4" thick -- 10-12 oz. each

MARINADE 32 ounces sour orange juice or regular orange juice

with 1 cup lime juice 3 ounces achiote paste

4 teaspoons kosher salt

2 teaspoons dried oregano

2 teaspoons dried thyme

2 teaspoons black pepper

PICKLED RED ONIONS 8 cups water

10 medium red onions -- very thinly sliced

16 ounces white vinegar

1 bunch cilantro -- chopped

1/2 habanero chile, roasted and finely chopped -- or to

taste salt and pepper -- to taste

MARINADE

Blend all marinade ingredients in blnder or food processor. Marinate pork at least 3 hours.

PICKLED RED ONIONS

Bring water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Toss with vinegar, cilantro, chile, salt and pepper.

PORK

Grill pork steaks.

Serving Suggestions: Serve with pickled red onions and Mexican yellow rice. Garnish with habanero chile peppers and cilantro.