One of my new favorites is to grill scallions (or spring onions). During my weekly trek to the local farmers market I always make sure to pick up a few fresh bunches. They’re very easy to make and they add a nice flavor and crunch to any meal.
Here they accompany super easy pork that’s used as a base for tacos. Pork plus three spices – that’s it! Want to add a bit more spice? Use some cayenne or chipotle chili powder in place of some of the ancho chili powder. The original recipe called for pork shoulder (which can certainly still be used) but someone commented on the original recipe that boneless country style pork ribs were a good alternative as they’re packaged in smaller quantities. If you can’t find country style pork ribs with bones just increase the weight by about a pound and butcher them yourself (it’s quite simple to do). This is a dry rub marinade as there’s no need to add any additional oil to the mixture.
Both the scallions and pork are cooked on the grill. Use separate grill baskets for each or one large that fits both. Or you can cook the pork on a plancha or grill griddle. We purchased a La Plancha Cast-Iron Griddle from Williams-Sonoma a few years ago that is great for cooking sliced meat (such as fajitas) or vegetables on the grill. It’s very heavy and retains heat very well.
Place pork and scallions on a corn tortilla, add some avocado, salsa and/or cilantro and you’re ready to go. Easy, gluten-free and most importantly, tasty.
| Grilled Pork and Scallion Tacos | Print |
- 1-1/2 pounds boneless country style pork ribs or pork shoulder cut into ½-inch cubes
- 3 garlic cloves, finely chopped
- 2-1/2 teaspoons ground ancho chili powder (or other medium-hot red chili powder)
- 1 teaspoon ground cumin
- Three bunches of scallions, cleaned
- Olive oil
- Juice from one lime
- For serving: corn tortillas, avocado, salsa and/or chopped cilantro
- Season the pork generously with salt and pepper. Add garlic, chili powder and cumin. Mix well, massaging the seasoning into meat with fingers. Let meat marinate for at least an hour at room temperature, or preferably refrigerated overnight.
- Cut tops off the scallions and split lengthwise if they’re thick. Brush with a scant amount of olive oil. Season with salt and pepper.
- Preheat grill to medium. Place pork in one grill basket and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and cooked through. Add scallions to another grill basket and cook for 3 to 4 minutes, until soft and lightly charred.
- For serving place some scallions and pork on a corn tortilla. Sprinkle with lime juice and top with avocado, salsa and/or cilantro.
* Want it spicier? Use 2 teaspoons ground ancho chili powder plus ½ teaspoon cayenne or chipotle chili powder.
* Recipe could be easily doubled or tripled.
Adapted from: David Tanis’ “The Simple Pleasure of Tacos” in The New York Times (July 22, 2011)
Unfortunately, W-S no longer sells that griddle. Do you have another, similar favorite?
Kerry – Emile Henry has a plancha that looks similar (they make a good product). The key is something that very heavy so it retains heat.
Here in Tucson, they call the grilled spring onions cebollitas, and we love them as a garnish to almost anything! Your tacos look great – I think you miss the Southwest and you need to come back soon!
David – We do miss the Southwest – thankfully food is our way of remaining connected. I’ve never heard the term “cebollitas” – will work it into my vocabulary!