Poc chuc (sour-orange marinated grilled pork with ember-roasted onions and fresh garnishes)

Bury two white onions in the coals of a hot fire; turn them, 20 to 30 minutes until charred black outside and soft and slightly smoky inside.

Cut the pork loin into quarter-inch slices; pound each between plastic with a mallet to an eighth inch thick.

Dry brine: sprinkle the two teaspoons of salt evenly over both sides of the pork and leave about 45 minutes, on a timer.

Make mock sour orange juice from three quarters of a cup of lime juice and a quarter cup of sweet orange juice; pour off a third of a cup for the marinade.

Finely chop the garlic and add it to the third of a cup of juice with about half a teaspoon of black pepper; no salt.

Slice Napa or Savoy cabbage, an avocado and tomatoes.

Pour the marinade over the pork, coat each piece with tongs and leave only 10 minutes, right before grilling -- longer turns it into ceviche.

Toss the cabbage and cilantro with a few tablespoons of the mock sour orange juice and salt; taste -- it should be seasoned but still fresh and crunchy.

Lay the cabbage down the center of a platter, shingle the tomatoes along the sides and season with salt and pepper; top with avocado, salt and pepper.

Trim the ends of the roasted onions, peel back the burnt skin, halve them and cut into half-inch pieces.

Season the onions in a bowl with the last of the mock sour orange juice and a big pinch of salt.

Over a very hot fire, shake the marinade off the pork and grill about a minute and a half to two minutes per side, until charred and cooked through.

Lay the pork on the platter, top with the marinated onions and cilantro sprigs; serve with roasted habanero salsa and chil tomate.