Yucatan-Style Grilled Pork – Spicy Citrus Grilled Pork Recipe
Learn how to make a Yucatan-Style Grilled Pork recipe! Visit http://foodwishes.blogspot.com/2016/05/yucatan-style-grilled-pork-surrounded.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Yucatan-Style Grilled Pork!
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You can find achiote (annato) in most mercados or stores that cater to the Hispanic Community
Sour oranges are typical of Central American and Caribbean cooking.
I died on ‘I’ve never been to the Yucatán, but I hear things….’ LOL 😂
would it be tastier if the citrus fruits skin were graded a little for that zest….
Looks Yummy!
I like your grill
Love your work
Reminds me of al pastor, but with citrus instead of pineapple.
Great recipies- great humor- love your channel 😁
Its not exactly the original recepie, like Chef Jhon said, but its very close and looks delicius, the recepie its from Yucatan Mayan culture, and the name its Poc Chuc.
I've never seeing that in Yucatan, but I'm going to say it looks delicious ! Good job.
Dude you really gotta come to Mexico and try real Mexican food…i mean, not now but soon perhaps
I live in Yucatán. Sub the different citrus in these for sour oranges and the annatto for achiote, omit the cumin*, and you have a dish using local ingredients here that is very similar to poc chuc. Garnish of pickled onions with cilantro is very Yucatecan. Really, it's just the cumin in this that makes this not really Yucatecan as annato is a sub for achiote and might be easier to find NOB. Not sure what all the "purists" are upset about. (*cumin is barely used in Mexico's myriad of cuisines. Add it and you get Tex-Mex)
I've been to the Yucatan several times. This is just about spot on. If closer to the coast Key Limes and Tamarind used. Delicious!!
buen trabajo John!
A recipe 65 million years in the making…
If you don't have a barbecue, you
can use a grill pan. Add some butter that has been mixed with
olive ( or other ) oil and some liquid smoke to the pan. It probably would be good for tacos.
blood orange makes my mouth water
Your voice is a cartoony version of your earlier videos.
im starting to think pork is a kind of snake all i ever see is a tenderloin. its all tenderloin. what happens the trotters and the cheeks and all the other goodies?
I came for the pork. I stayed for the zombie apocalypse 😀
Somebody tell me how to get my hands on the pan he is using. Please!!!
Zombie apocalypse again?? Dagnabbit!
great video. what we actually use to make poc chuc is bitter (Seville) orange. The meat is, as nearly all meat in mexico is, sliced thin. Chipotle is not typically (ever) put in this. Habanero would be a more typical chile to serve with this, but probably not in it. rather than using achiote powder, one would usually, either make or buy adobo de achiote, which is a paste made from achiote, garlic, oregano, maybe onion, cumin, lime, maybe vinagre, coriamder, allspice, possibly cloves, Seville orange, possibly habanero chiles (if it is homemade) various spices, for instance nutmeg could be there.
I think the meat was overcooked because citrus marinade for 6 hours will cook the meat. Only need 30 minutes.
Damn It man… I'm starving… MERCY !!!!