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• 4 boneless pork blade steaks, about 1/2-inch thick
• 1 large red onion, sliced
• 1 teaspoon salt
• 1/2 teaspoon cayenne
• 1 lime, cut into 8 wedges
Prepare medium-hot fire in grill.
Season pork steaks with salt and cayenne.
Place pork and onion slices directly over fire; grill pork for 8-10 minutes, turning once.
Grill onion, turning as necessary to brown evenly, for about 5-6 minutes.
Place grilled pork and onion on serving platter; squeeze some fresh lime juice over and serve with remaining lime wedges.
Wine suggestion: Serve with a chilled Sauvignon Blanc, cold beer or Sangria.
This classic grilled pork dish from the Yucatan—Poc Chuc—is simplicity personified, but it’s loaded with flavor. Accompany with guacamole, warm corn tortillas and a corn and black bean salad in vinaigrette.
Calories 160 calories; Protein 16 grams; Fat 8 grams; Sodium 640 milligrams; Cholesterol 50 milligrams; Saturated Fat 3 grams; Carbohydrates 5 grams; Fiber 0 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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