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.
Ingredients
- • 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
Instructions
- 1
Make 3-4 deep cuts in the fat of the pork to stop it curling when it’s cooking
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.
Learn more →