The authentic mayan Poc-Chuc

The Poc-chuc is another nice example of authentic mayan cuisine that comes from the greater days of the Maya civilization.  It is a way to prepare and serve pork.  The key issue was back then that with such humid and warm temperatures present in Yucatan peninsula, to preserve meat you had to keep it in salt.  To reproduce this here we soak the pork fillets in salted water overnight; the taste of salted meat goes well with the Chiltomate sauce and the roasted tomato sauce that were used to subdue the strong salty taste of the meat.  Naturally nowadays we do not have to add salt our meat as much as Mayans did back then... for our health's sake! 

Mayan recipe for Poc-Chuc:


2 lb of pork fillets
a bunch of cilantro chopped thinly for serving
the juice from 2 sour oranges (can be substituted with lemon juice or orange juice with sour orange Adobo mix)
1 onion, chopped finely for serving time
Already cooked black beans
salt to taste
and many fresh corn tortillas!

For the Chiltomate
* 4 large tomatoes, roasted
* 4-5 roasted jalapeño peppers (use habaneros for the original mayan taste, but at your own risk!)
* 2 grilled onions
* 2 peeled garlic cloves
* large bunch cilantro to blend in the sauce
* 3 tablespoons extra-virgin olive oil
* salt to taste


Step 1 preparation
Soak the pork in salted water for five hours before you start; strain the meat.
Medium to low barbecue setting, slow-roast the pork fillets on a charcoal grill.
Roast the tomatoes until they are charred, on the gril and then peel them.
Roast the onion the same way then cut it in slices and soak in the juice of sour oranges with chopped cilantro.

Step 2 making the chiltomate sauce
Blend all ingredients in a food processor. This sauce is used to accompany certain dishes such as eggs motuleños or the famous mayan poc-chuc we are making here. Once the ingredients are well liquefied, pour the sauce in a saucer then mix in the olive oil; decorate with a bit of chopped cilantro sprinkled on top

Step 3 finalize and serve!
Serve with roasted pork fillets garnished with onions and tomato sauce.
Warm corn tortillas and black beans cooked with onions epazote and then liquefy with a food processor and pass through a sieve and refrigerate with more onions and butter.
Served this black beans paste with the tortillas to accompany the pork, along with the chiltomate sauce. For those who eat habanero, a mayan favorite but very hot (too hot for me) is to serve this with Chiltomate sauce made with habaneros; I personaly suggest to replace the habaneros by jalapeños, which makes it plenty hot.

Enjoy your meal!