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Poc Chuc — traditional dish from Yucatán Peninsula, Mexico
Main course Meat

Food Flavour DNA

Nutritional Values

🔥450kcal
💪40gProtein
🌾6gCarbs
🥑30gFat
🌿1gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Poc Chuc

How to order / say it
Say it Poc Chuc — [Pohk Chook]
Order I'd like the Poc Chuc, please.
Locally Quisiera el Poc Chuc, por favor.
Say locally

Grilled pork marinated with sour orange juice and served with pickled onions.

Why try it?

Portraying the perfect marriage of citrus and pork, Poc Chuc is testament to the Yucatán Peninsula’s love for bare flame cooking and fresh flavors. It's a common choice for family meals and regional festivities.

How it tastes

The pork is tender and slightly charred, exuding a mix of smoky, tangy, and salty flavors. Enhanced by the pickled onions, it offers a satisfying burst of flavors and textures.

Origin & History — first documented: 1910

Poc Chuc originated in the early 20th century among Yucatán’s rural communities as a method of preserving pork through marination. It swiftly became a regional emblem for its simple yet bold taste, cherished at communal gatherings.

Recipe

Ingredients

  • 🥩 400 g pork loin
  • 🍋 150 ml bitter orange juice
  • 🥕 100 g pickled onions
  • 🧂 8 g salt
  • 🧂 5 g pepper
  • 🌿 10 g cilantro

Method

  1. 1 Marinate pork loin in bitter orange juice, salt, and pepper for at least an hour.
  2. 2 Grill the pork until thoroughly cooked and slightly charred.
  3. 3 Slice and serve with a generous portion of pickled onions.
  4. 4 Garnish with chopped cilantro before serving.

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All North America recipes — Mexico — Cancun — Poc Chuc
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