Poc Chuc Inspired Citrus Marinated Pork Steaks
with Orange-Lime Marinade, Roasted Sweet Potatoes and Tomato Salad
- Mustard
- May contain traces of allergens
A traditional Mayan dish, poc chuc is enjoyed as one of the signature dishes of the Yucatan. Meat, usually pork, is marinated in citrus flavours, then typically grilled. Orange and lime bring the zing to our pork, which we simply pan-fry before turning the delicious marinade into a quick but flavoursome pan sauce.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Orange
1 unit(s)
Lime
1 sachet(s)
Ground Cumin
1 sachet(s)
Dried Oregano
(May be present: Mustard)
2 unit(s)
British Pork Loin Steaks
1 unit(s)
Garlic Clove
1 unit(s)
Onion
125 grams
Baby Plum Tomatoes
1 bunch(es)
Coriander
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
10 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Slice the sweet potatoes into 1cm thick rounds (no need to peel).
Put the sweet potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve the orange. Halve the lime.
In a large bowl, squeeze in the whole juice of the orange and half the lime juice.
Add the ground cumin, dried oregano and the pork steaks. Drizzle with oil and season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Set aside to marinate.
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
Halve the baby plum tomatoes.
In a large salad bowl, combine the tomatoes with the sugar and olive oil for the salad (see pantry for both amounts).
Squeeze in the remaining lime juice and season with salt and pepper. Set aside for later.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, reserving the marinade for later, add the pork steaks to the pan. Fry until browned, 2-3 mins on each side.
Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins.
Once cooked, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Return the (now empty) frying pan to medium-high heat with a drizzle more oil if needed.
Once hot, add the onion and fry until softened, 6-8 mins.
Once the onion has softened, add the garlic, the leftover marinade from the bowl and the pork steaks back in. Bring to the boil, then simmer until slightly reduced and piping hot, 1-2 mins.
Once reduced, stir in half the coriander, the honey and butter (see pantry for both amounts). Turn the pork steaks to coat.
When everything's ready, add the baby leaves to the tomato bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy!
Share the pork steaks, roasted sweet potatoes and salad between serving plates.
Spoon any remaining sauce from the pan over the pork steaks and sprinkle the remaining coriander all over to finish.
