85 minutes
A deliciously spicy and aromatic grilled pork dish infused with herbs, spices, and the tang of lime.
Boneless Pork Shoulder, cut into 1.5-inch chunks
0 lb
to taste
Lime, juiced, plus extra wedges for serving
each
Cilantro Or Basil, leaves and tender stems, and more for garnish
handful
tablespoons
Garlic Clove, smashed and peeled
each
Jalapeño Or Other Green Chile, seeded for less heat if preferred
each
teaspoons
tablespoons
Cumin Seeds
tablespoons
Coriander Seeds
tablespoons
Red Onion, thinly sliced, for serving
each
1. Season and Marinate Pork
Lightly salt the pork chunks and place them into a bowl or a resealable bag. Prepare the marinade by blending lime juice, cilantro or basil, fish sauce, garlic cloves, jalapeño, and honey until smooth. Pulse in the whole fennel, cumin, and coriander seeds briefly. Coat the pork in the marinade and refrigerate for at least 30 minutes, or up to a day.
2. Grill the Pork
Preheat the grill or broiler. Skewer the marinated pork, leaving space between pieces. Grill or broil 2 to 5 minutes on each side until golden-brown with charred spots. Ensure no red is visible in the pork for safe consumption.
3. Serve the Pork
Garnish the grilled pork with fresh cilantro or basil and red onion slices. Serve with lime wedges on the side.
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