Spicy Grilled Pork With Fennel, Cumin and Red Onion
Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together — exactly what you want for a night of summer grilling. If you’re got wooden skewers, don’t forget to soak them in water for an hour before grilling, so they don’t flare up. And if you’re broiling and you don’t want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.
- Serves: 4 persons
- 1 ¾pounds boneless pork shoulder, cut into 1 1/2-inch chunks
- Kosher salt
- 1lime, plus some wedges for serving
- ¼cup cilantro or basil, leaves and tender stems, plus more for serving
- 2tablespoons fish sauce
- 2garlic cloves, smashed and peeled
- 1jalapeño or other green chile, seeded if desired
- 1teaspoon honey
- 1 ½tablespoons fennel seeds
- 1tablespoon cumin seeds
- 1tablespoon coriander seeds
- 1small red onion, sliced, for serving
Step 1Season pork lightly with kosher salt and put it in a bowl or resealable bag.
Step 2Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
Step 3Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
Step 4When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
Step 5Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn’t be any red spots.
Step 6Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.