This is the signature grilled pork of the Yucatan, a favorite among vacationers. I use javelina or wild pork, but it is normally made with farmed pork. Read the post above for the timing and shortcuts.
Recipe by Hank Shaw on May 25, 2020
Prep time: PT60M
Cook time: PT15M
5 stars (6 reviews)
grilling, javelina, pork
- If you are brining the pork, submerge it in a mixture of 1/4 cup kosher salt to 1 quart water, then let it sit in the fridge overnight. When you are ready to marinate it, slice the loin into medallions. Put a medallion into a heavy freezer bag and pound it flat with a mallet or empty wine bottle. You want the cutlets about 1/4 inch thick.
- Blend the marinade ingredients and coat the pork cutlets with it, in a bag or covered container. Let this sit overnight.
- Get your grill hot and clean the grates. Char the quartered red onions well. You want significant blackening. Take them off when they're ready and cut into slices you'd like to eat on a tortilla.
- Mix the remaining onion ingredients together in a bowl and toss with the charred, sliced red onions. Let this sit at room temperature. These can be made up to 1 day in advance.
- Mix the chopped onion and habaneros in a bowl with the salt, oregano and sour orange juice. Let this sit while you dice the tomato and chop the cilantro. You can add the tomato to the bowl as soon as it has been chopped, but leave the cilantro out until you are ready to serve. Toss it in at the last minute.
- When all is ready, get your grill hot and clean the grates again. Take the pork out of the marinade but do not scrape it off or rinse. Grill the pork over high heat for about 2 to 4 minutes per side. You want the pork to just about be done, so keep an eye on it.
- Slice the pork thin and serve on corn tortillas with the onions, some salsa, and maybe a side dish of black beans. Sliced avocados are a good garnish. You can also serve this over simple steamed rice.