This Melissa Clark recipe is quite a gem. It's simple and straightforward. My only caveat is that you must use whole fennel, coriander and cumin seeds to achieve the perfect level of spice. And the pork pairs really well with a side of basmati rice.
Ingredients
1-3/4 pounds pork shoulder, cut into 1-1/2 inch chunks
Kosher salt
Juice of 1 lime
1/4 cup cilantro, stems included
2 tablespoons fish sauce
2 garlic cloves. peeled
1 jalapeño, seeded if you want less heat
1 teaspoon honey
1-1/2 tablespoons fennel seeds
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 small red onion, sliced for serving
Lime wedges
Cilantro sprigs
Directions
- Season pork lightly with kosher salt and put it in a bowl or resealable bag. Put the lime juice 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.
- Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes or up to 24 hours.
- Prepare your grill for direct cooking over high heat.
- Thread the pork onto skewers, leaving a little space between cubes. Grill for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots.
- Serve the pork with cilantro sprigs and onion slices on top and lime wedges on the side for squeezing.
Wine pairing: Zinfandel
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| Grogs and Goldie, 1956 |
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