Try this Poc-Chuc (Grilled Yucatan Pork Steak) recipe, or contribute your own.
Suggest a better descriptionMARINADE: 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. PORKL Grill pork steaks. Serving Suggestions: Serve with pickled red onions and Mexican yellow rice. Garnish with habanero chile peppers and cilantro. NOTES : frm. Natl. Pork Producers Council in cooperation w/the Natl. Pork Board Recipe by: Chef dudley Nieto/Chapulin/Chicago, IL Posted to CHILE-HEADS DIGEST V3 #363 by rael64@swbell.net on Jun 22, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (222g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 404.2mg | 14 % | |
Potassium 32.7mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.8g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.