Poc Chuc

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

2. 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.

3. Grill pork steaks on barbecue.

4. Serving Suggestions: Serve with Mexican Yellow Rice. Garnish with habanero chile peppers and cilantro.

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Nutrient	Quantity
Total fats	2.3979 g
Protein	90.1335 g
Carbohydrates	2.4463 g
Energy	453.521 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0904 g
Water	1519.5411 g
Aspartic acid	0.0426 g
Calcium, Ca	672.7401 mg
Lutein + zeaxanthin	29.392 g
Fiber, total dietary	1.1189 g
Carotene, beta	40.008 g
Niacin	5.074 mg
Vitamin A, RAE	139.375 g
Arginine	0.0116 g
Riboflavin	0.6932 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0097 g
Glutamic acid	0.0423 g
Sodium, Na	332.5446 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0698 g
Total lipid (fat)	2.3979 g
Manganese, Mn	0.4817 mg
Fructose	0.0166 g
Proline	0.0496 g
Fatty acids, total saturated 16:0	0.4305 g
Fatty acids, total saturated 8:0	0.0026 g
Sucrose	0.0096 g
Choline, total	295.2496 mg
Sugars, total	0.1463 g
Serine	0.0125 g
Fatty acids, total saturated 10:0	0.001 g
Fatty acids, total saturated 18:0	0.1716 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.5639 mg
Selenium, Se	77.4517 g
Ash	6.3566 g
Fatty acids, total saturated 18:1 undifferentiated	0.3535 g
Pantothenic acid	0.0447 mg
Phenylalanine	0.0148 g
Copper, Cu	1.2546 mg
Betaine	0.3027 mg
Thiamin	0.5487 mg
Retinol	136 g
Methionine	0.0035 g
Iron, Fe	7.1456 mg
Carbohydrate, by difference	2.4463 g
Phosphorus, P	831.0338 mg
Folate, total	71.121 g
Tocopherol, gamma	0.3951 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	0.46 g
Alanine	0.0192 g
Cholesterol	226.6667 mg
Valine	0.0209 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	0.1738 g
Glycine	0.0153 g
Carotene, alpha	0.476 g
Glucose (dextrose)	0.0245 g
Fatty acids, total saturated 14:0	0.01 g
Zinc, Zn	4.6248 mg
Isoleucine	0.0151 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.0049 g
Fatty acids, total polyunsaturated	0.8117 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.0332 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	520.9323 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	71.121 g
Tryptophan	0.0042 g
Vitamin C, total ascorbic acid	1.3038 mg
Phytosterols	4.146 mg
Galactose	0.0049 g
Fatty acids, total polyunsaturated 18:1 c	0.022 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.0141 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	10.4354 g
Fatty acids, total saturated	0.6269 g
Histidine	0.0051 g
Fatty acids, total monounsaturated	0.4237 g
Threonine	0.01 g
Folate, food	71.121 g
Cryptoxanthin, beta	0.645 g
Vitamin E (alpha-tocopherol)	2.4732 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	119.8077 mg
Lysine	0.0116 g
Potassium, K	1095.2416 mg
Cystine	0.0043 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	1 teaspoon	5.773	1.4708	0.075
Water	4 cups	0	0	0
cilantro	1 bunch	0	0	0
white vinegar	8 ounces	40.8233	0.0907	0
salt pepper	0	403.4667	0	2.2667
thyme	1 teaspoon	0.808	0.1956	0.0134
kosher salt	2 teaspoons	403.4667	0	2.2667
habanero pepper	0.25	403.4667	0	2.2667
purple onion	5	403.4667	0	2.2667
achiote paste	1.5 1/2	403.4667	0	2.2667
pork blade steak	6	403.4667	0	2.2667
orange juice lime	16 ounces	403.4667	0	2.2667