ChefXi OfficialSucculent pork collar steaks rubbed with a smoky Oaxacan-inspired spice blend, flame-grilled to perfection, and topped with a vibrant charred pineapple and habanero salsa.
In a small bowl, whisk together the smoked paprika, ancho powder, cumin, cinnamon, brown sugar, salt, and pepper to create the spice rub.
Ensure there are no clumps in the sugar for an even crust.
Pat the pork collar steaks dry with paper towels and coat generously on all sides with the spice rub. Let them sit at room temperature to absorb the flavors.
This allows the salt to penetrate the meat for a more vibrant flavor profile.
Preheat your grill to high heat (around 450°F). Lightly oil the grates to prevent sticking.
Place the pineapple rings directly over the flames. Grill for 3-4 minutes per side until deeply charred and caramelized. Remove and set aside to cool.
Place the seasoned pork steaks on the grill. Sear for 5-6 minutes per side, or until the internal temperature reaches 145°F (63°C).
Don't move them too much; let the grate marks develop their charred legacy.
While the meat rests, chop the grilled pineapple into small chunks. In a bowl, toss with the red onion, habanero, cilantro, and lime juice.
Slice the rested pork against the grain and serve topped with a generous heap of the charred pineapple salsa.
The essence of this dish lies in the balance between the deep, earthy spice of the rub and the bright, acidic lift of the salsa. For the best texture, ensure your grill is screaming hot before the pork hits the grates to achieve that signature crust. If you can't find pork collar, a well-trimmed pork shoulder steaks work beautifully as a soulful substitute. Respect the lineage of the fire.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.