Grilled pork with fiery salsa

Ingredients for 4 servings:

• 700 g pork fillet(s)
• 3 tbsp sea salt, coarse
• 240 ml water
• 2 m.-large onion(s), red, peeled but do not cut off the root end
• 240 ml juice, bitter orange juice or 180 ml fresh lime juice plus 60 ml fresh orange juice
• 2 tsp salt
• 2 m.-large tomato(s), ripe
• 2 chili peppers, Habanero pepper or Scotch Bonnet chilies (very hot)
• 1 clove(s) garlic
• 4 g coriander leaves, fresh, chopped, alternatively flat parsley
• 3 tbsp juice, bitter orange juice or 2 tbsp lime juice plus 1 tbsp orange juice
• ½ tsp coarse sea salt
• 8 tortilla(s) (15 cm or larger) for serving

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Poc Chuc

Preparing the pork: Halve the meat crosswise and then lengthwise with a sharp knife, making sure not to cut all the way through (butterfly cut). Pound the meat very thinly using a pan or a meat tenderizer. Dissolve the sea salt in the water. Place the meat slices in a baking dish, pour over the salted water and let them cure for 10 minutes. Remove from the oven and let them dry on kitchen paper. Preparing the onions: Peel the onions, but leave the root end on. Then cut the onions into eight wedges. Prepare the grill for direct grilling and brown the onion wedges on all sides in the embers for approx. 4 minutes, turning constantly, until they are nicely charred. Then cut off the root ends, put the onions in a bowl, stir in 240 ml bitter orange juice and 2 teaspoons of salt. Let the onions marinate for at least 10 minutes. In the meantime, prepare the salsa: Roast the tomatoes and chilies in the embers until the skin is blackened on all sides; the skin should burn without the vegetables cooking through. Let them cool slightly, then peel the skin off the tomatoes and chilies. Roughly puree the cooled tomatoes, chilies, and garlic in a food processor or with a hand blender. Chop the cilantro or parsley, add the bitter orange juice, and salt, and mix. Season to taste and add more salt if desired. Serve the salsa in a bowl. Shortly before serving, oil the grill rack, place the meat slices on the hot grill rack, and cook for 2-3 minutes on each side. Use a spatula to press the meat down onto the grill rack to create decorative stripes. Cut the meat slices into strips and arrange on a platter. Place the tortillas on the grill for about 20 seconds on each side to warm up. Now each eater puts a few strips of meat on the tortilla, adds onions and salsa and wraps the whole thing up.