Grilled pork chop with ancho & morita chilli

This recipe is inspired by my time in Merida where I first tried “poc chuc” – grilled loin of pork marinated in sour orange. It has a delicious deep smokey flavour with a citrus hit. It’s one of those simple dishes that leaves an everlasting memory. I’ve ramped things up a little and made a smokey (and a little spicy) ancho & morita chilli rub and used a combination of orange and lime juice to replicate the sour oranges found in the Yucatan.

Serving Size
1 People


  • 200g loin of pork or pork chop with fat on
  • 1 tsp orange juice
  • 1 tsp lime juice
  • 1 tsp oil
  • 5 spring onions, trimmed

For the ancho & morita rub

  • 1 ancho chilli, deseeded
  • 3-4 morita chillies
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp oregano
  • 1 tsp salt


  1. Toast the chillies in a pan for 10-15 seconds until lightly fragrant then blend with the rest of the ingredients for the rub 
  2. Make 3-4 deep cuts in the fat of the pork to stop it curling when it’s cooking
  3. Add a teaspoon of the rub to the pork with the oil, lime and orange juice, rub it in and leave to marinate for 30 minutes
  4. Grill the pork and spring onions over a high heat for 3-4 minutes each side, or until the pork is cooked and the spring onions are charred then let the pork rest for a few minutes before slicing and serving 
  5. I recommend serving with a fresh salsa, tortillas or rice 

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About Ismaeel Razavi

A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.

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