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Foraging with Alexis Nikole Nelson.
Loosely translated as “Moorish bites impaled on thorns or small pointed sticks,” pinchos morunos is a Basque dish of seared pork rubbed with a blend of spices, garlic, herbs and olive oil. The recipe dates back generations, boasting influences from Spain and North Africa. Classic versions skewer the meat, which is seasoned with ras el hanout, a Moroccan spice blend, among other flavorings. We streamlined, nixing the skewers. And since ras el hanout can be hard to find, we went with a blend of cumin, coriander, smoked paprika and black pepper. We finished with a drizzle of honey, which heightened the flavor of the pork and seasonings.
tablespoon lemon juice
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