Charred Green Onions with Crumbled Pork and Warm Honey-Lime-Serrano Dressing

Name: Charred Green Onions with Crumbled Pork and Warm Honey-Lime-Serrano Dressing
Total time: 30 min
Ingredients: 18-20 green onions, roots removed; ~1 tablespoon vegetable oil, for coating; 1 teaspoon salt; 1 teaspoon black pepper; 2 small serranos, thinly sliced into rounds; 2 limes, juiced; 1 (1-inch cube) chunk of ginger, peeled and grated; 2 small cloves garlic, grated; 1 tablespoon honey; 2 red baby bell peppers, finely diced (optional); Salt, to taste; 1/4 pound ground pork; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons five spice; 1 tablespoon oyster sauce; 2 teaspoons soy sauce

Prevent your screen from going dark

Cook Mode Prevent your screen from going dark

Makes 4 servings 1x

Time 30 minutes

Units Scale

Ingredients

18–20 green onions, roots removed
~1 tablespoon vegetable oil, for coating
1 teaspoon salt
1 teaspoon black pepper

For the dressing:

2 small serranos, thinly sliced into rounds
2 limes, juiced
1 (1-inch cube) chunk of ginger, peeled and grated
2 small cloves garlic, grated
1 tablespoon honey
2 red baby bell peppers, finely diced (optional)
Salt, to taste

For the crumble:

1/4 pound ground pork
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons five spice
1 tablespoon oyster sauce
2 teaspoons soy sauce

Instructions

In a small mixing bowl, whisk the dressing ingredients together until well-combined. Taste, add salt as necessary, and set aside.
Preheat a grooved cast iron grill plate/pan (or grill) as well as a non-stick pan to medium-high. Season the ground pork with garlic powder, onion powder, and five spice, then add to the non-stick pan.
Using a rubber spatula, break it up into small, crumbly pieces, and try to keep them spread apart in the pan. Once they’ve browned, add soy sauce and oyster sauce, and stir everything together around the pan until the liquid has thickened and the pork looks glazed.
Turn off the heat. Using a slotted spoon, transfer the pork to a plate and set aside. Pour the dressing into the pan (without removing the brown bits or pork fat), swirl, and allow to warm in the residual heat.
In a large mixing bowl, toss the green onions in vegetable oil, and sprinkle with salt and black pepper. Mix until all of the onions are thoroughly coated, then add them in a single layer to the grill plate/pan. For good grill marks, place a press or weight on top of them. Cook the onions for about a minute on each side—flip and rotate them with tongs as you go until they’re charred to your liking.
Add the onions to a large serving plate, and top with the ground pork crumble and warm dressing and serve.

—Recipe developed by Erika Houle