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.
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