Yucatan-style Pork Steak Tacos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the allspice and black peppercorns in a small pan until fragrant. Roughly crush in a pestle and mortar oand add half to a large bowl, set aside. Grind the rest to a powder with the cumin seeds and a pinch of salt. Add the 3 garlic cloves and crush to a paste. Stir in the tabasco, grapefruit, orange juice, 1/4 tsp oregano and juice of 2 limes. Season the steaks and coat with marinade. Leave for at least 20 mins (up to 24 hours in the fridge, but bring up to room temp before cooking).

Step 2

Meanwhile, toss the red onion with finely sliced garlic, reserved crushed spices and remaining oregano and lime juice, plus a pinch of salt. Chill for at least 1 hour, tossing halfway.

Step 3

Scrape the marinade from the pork into a small saucepan. Cook the pork in a hot griddle pan. Once the marinade is boiling, brush over the steaks. Cook about 8-10 mins. Set aside on a plate, pour over the remaining marinade and leave to rest under foil for 10 mins.

Step 4

Warm the tortillas. Cut the pork into 1-2 cm chunks and toss with the resting juices. Serve with pickled red onion, shredded cabbage, extra lime wedges and tabasco.