Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h total40 min hands-onServes 4Easy
39 more verified cooks and this recipe costs $2.99
RISING → POPULARThin pork bathed in sour orange for a few minutes only, then straight onto hard heat.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork loin or leg000 g
Sour orange000 g
Garlic000 g
Black peppercorns000 g
Red onion000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Sour orange and the three-juice substitute
Beating pork thin without tearing it
Getting a griddle hot enough indoors
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 11 of the 13 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: not leaving it in the marinade too long — step 8 of 13.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Efrain Poot watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Ten minutes in acid, timed
Grill screaming hot, three minutes total
Xnipec made while the grill heats
How thin the pork is beaten and exactly how long it sits in acid before the texture turns from tender to chalky.
Written by Efrain Poot. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
11 people cooked it, 90% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 39 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
