Poc Chuc

Prepare the pork: Slice the Pork loin into thin cutlets, about 1 cm thick.

Make the marinade: In a bowl, combine the Sour orange juice, Achiote paste, minced Garlic, Salt, and Black pepper. Mix well until the Achiote paste is fully dissolved and the marinade is uniform.

Marinate the pork: Place the Pork loin cutlets in a non-reactive dish or a resealable bag. Pour the marinade over the pork, ensuring all pieces are well coated. Refrigerate for at least 2 hours, or preferably overnight.