Spicy Pork Ke­babs With Fen­nel, Cumin and Red Onion

Merced Sun-Star - - Community -

To­tal time: 30 min­utes, plus mar­i­nat­ing

Yield: 4 serv­ings

1 3⁄4 pounds bone­less pork shoul­der, cut into

1 1⁄2-inch chunks Kosher salt

1 lime, plus some wedges for serv­ing

1⁄4 cup cilantro or basil, leaves and ten­der stems, plus more for serv­ing

2 ta­ble­spoons fish sauce

2 gar­lic cloves, smashed and peeled

1 jalapeño or other green chile, seeded if de­sired

1 tea­spoon honey

1 1⁄2 ta­ble­spoons fen­nel seeds 1 ta­ble­spoon cumin seeds

1 ta­ble­spoon co­rian­der seeds

1 small red onion, sliced, for serv­ing

Sea­son pork lightly with kosher salt and put it in a bowl or re­seal­able bag.

Juice 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.

Pour 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.

When ready to cook, heat the grill or broiler with a rack po­si­tioned 4 inches from the heat source.

Thread 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.

Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeez­ing.

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