MARINADE: Blend all marinade ingredients in blender or food processor. Marinate pork at least 3 hours. Overnight is fine
PICKLED RED ONIONS: Bring 4-6 cups of water to boil in deep saucepan. Add onions and blanch for 1 minute. Drain and place in stainless steel bowl. Blanch carrot strips in same manner. Toss with vinegar, cilantro, chile, Splenda, salt and pepper. Allow to marinate at least 30 minutes (1 hour is better).
PORK: Cut marinated pork steaks into strips app 1-2 inches wide. Grill over charcoal until partly crisp. .
Serve with pickled red onions. Present with Yellow rice or mashed sweet potato. Garnish with chile peppers and cilantro.
Adapted from recipe by: Chef Dudley Nieto/Chapulin/Chicago, IL
You can get thinly sliced pork steak at a Mexican meat market. Ask for "Milinesa de Cerdo" or tell them you are making Poc-Chuk.
This is some GOOD STUFF! I served it alongside chunky mashed sweet potatoes with pineapple and bannana. A cold beer was e welcome accompanimen.
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|Serving Size: 1 Serving (318g)|
|Recipe Makes: 16|
|Calories from Fat: 79 (36%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 38mg||12 %|
|Sodium 353.4mg||12 %|
|Potassium 600.7mg||16 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19.7g|
|Protein 12.6g||18 %|
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Calories per serving: 218
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