Mexican Pork. ¡Olé!

Mexican Pork Steaks

In my never-ending search for new barbecuables, I asked good old Twitter for recommendations. Lauren got back to me with an awesome recipe for Mexican Pork Loin Steaks (thanks Lauren!) and we weren’t disappointed. So, this recipe is mainly Channel Four’s. But I messed around with it a bit, and was pleased with the result.


    For the pork
  • Four boneless pork loin steaks
  • 1tsp ground cumin
  • 1tsp smoked paprika (you can use normal paprika if you can’t get smoked stuff)
  • A handful of coriander (cilantro), roughly chopped
  • Zest of one lime, and the juice of half of it
  • 1/2tsp cayenne pepper
  • 1tbsp soft light brown sugar
  • One large red chilli, finely chopped
  • Two cloves garlic, crushed
  • 1tbsp olive oil
  • For the yogurt side dressing
  • A small pot of natural yoghurt
  • 1/2tsp mild chilli powder
  • The juice from the other half of that lime


First, we’ll make the yoghurt dressing, which really calms the heat in the pork. Just combine the yoghurt with the chilli powder and a little of the coriander, and add the half-lime juice. Stir well and refrigerate.

Mexican Pork. ¡Olé!
Next, the pork. You might think it a bit odd to see brown sugar – it’s surprisingly common in meat-based Mexican dishes. Really helps to counter the heat from all the chillies!
Mix together all of the ingredients for the pork (except the pork itself). You should have a fairly thick marinade, but it doesn’t matter if not. Add the pork, a steak at a time, turning well and rubbing in the marinade. Cover with cling film, and put in the fridge, preferably overnight.

On the barbecue, you’re looking at about five minutes per side. This pork is actually a good substitute for the steak in my fajitas, but is great on its own with the yoghurt.

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