12 each blade pork steaks, 1/2″-1/4″ thick — 10-12 oz. each
MARINADE 32 ounces sour orange juice or regular orange juice
with 1 cup lime juice 3 ounces achiote paste
4 teaspoons kosher salt
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons black pepper
PICKLED RED ONIONS 8 cups water
10 medium red onions — very thinly sliced
16 ounces white vinegar
1 bunch cilantro — chopped
1/2 habanero chile, roasted and finely chopped — or to
taste salt and pepper — to taste
MARINADE
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.
PORK
Grill pork steaks.
Serving Suggestions: Serve with pickled red onions and Mexican yellow rice. Garnish with habanero chile peppers and cilantro.