Poc chuc: lime-marinated thin pork steaks grilled over mesquite, with ember-roasted white onions and fresh garnishes

Nestle whole little white onions directly into a bed of coals, close the grill and turn them about every five minutes; after about 20 minutes they are soft inside and charred outside.

Cool until handleable; cut off top and bottom, slit the side, peel off the charred exterior and cut the interior into roughly half-inch pieces.

Season the onions with a few tablespoons of sour orange or lime juice and let them sit to absorb the tanginess.

Put quarter-inch pork steaks between sheets of heavy plastic and pound with a heavy mallet to about half their thickness.

Marinate with a little lime juice, a sprinkling of salt and a few grinds of pepper; refrigerate no more than an hour.

Throw mesquite chips on the charcoal fire for smoke.

Brush the pork with a little oil and grill a couple of minutes per side until seared and cooked through.

Spread sliced cabbage as a bed on each plate with lime juice, salt and pepper; add sliced tomatoes and avocado seasoned with salt and pepper, the onions, the pork and a sprig of cilantro.