12      each          blade pork steaks, 1/2"-1/4" thick -- 10-12 oz. each
                        MARINADE
  32      ounces        sour orange juice or regular orange juice
                        with 1 cup lime juice
   3      ounces        achiote paste
   4      teaspoons     kosher salt
   2      teaspoons     dried oregano
   2      teaspoons     dried thyme
   2      teaspoons     black pepper
                        PICKLED RED ONIONS
   8      cups          water
  10      medium        red onions -- very thinly sliced
  16      ounces        white vinegar
   1      bunch         cilantro -- chopped
     1/2                habanero chile, roasted and finely chopped -- or to
taste
                        salt and pepper -- to taste
MARINADE
Blend all marinade ingredients in blnder or food processor.  Marinate pork
at least 3 hours.
PICKLED RED ONIONS
Bring water to boil in deep saucepan.  Add onions and blanch for 1 minute.
Drain and place in stainless steel bowl.  Toss with vinegar, cilantro,
chile, salt and pepper.
PORK
Grill pork steaks.
Serving Suggestions:  Serve with pickled red onions and Mexican yellow
rice.  Garnish with habanero chile peppers and cilantro.