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Cut the pork into 1-inch cubes and thread about 3 pieces onto each skewer.
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Place the pork skewers in a large resealable plastic bag and pour in the marinade, making sure to evenly distribute the marinade over the pork.
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Seal the plastic bag and place the pork in the refrigerator for at least 30 minutes, or up to 24 hours.
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This is a great, no-stress technique.
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Remove the pork skewers from the plastic bag and place them in a shallow saucepan large enough to hold the pork in one layer.
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Pour the marinade remaining in the bag over the pork and sprinkle the sliced onions, salt, and pepper over the skewers.
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Add enough water to the pan to barely cover the pork.
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Bring the water to a boil, then decrease the heat to a simmer.
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Continue cooking, uncovered, until approximately half of the liquid has evaporated, about 35 minutes.
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Turn the skewers over and continue simmering, uncovered, until all of the water has evaporated, about 20 minutes.
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At this point, you want to make sure the onions are spread out and some are touching the bottom of the pan.
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Once all of the liquid has evaporated, continue cooking for another 8 to 10 minutes, turning the skewers on all four sides to make sure the meat is nicely browned.
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Place the skewers on a platter and serve with lime wedges.
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This technique, simmering meat in a liquid until it completely evaporates, then allowing the meat to brown in its juices, is used often in Mexican cooking.
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I have not been able to find a proper name for this cooking method, so I gave it one: reverse braise.
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Braising involves browning, then simmering; here its the reverse.
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INGREDIENTS
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Pork
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This method and marinade works well with various cuts of pork.
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I have tried it with both pork loin and pork shoulder with equal success.
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While the shoulder is incredibly flavorful and tender, it is fattier.
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If you want a leaner cut, you can go with the loin, which will not be as tender but will be equally flavorful.
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TECHNIQUES
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Reverse Braising
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This technique, simmering meat in a liquid until it completely evaporates, then allowing the meat to brown in its juices, is used often in Mexican cooking.
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26
I have not been able to find a proper name for this cooking method, so I gave it one: reverse braise.
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27
Braising involves browning, then simmering; here its the reverse.
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Infusing with Banana Leaves
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If you have a banana leaf, take one and place it over the simmering skewers.
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The smoky flavor of the leaf will infuse into the pork, giving it a classic Mexican barbecue touch.
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ADVANCE PREPARATION
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The pork skewers can be assembled up to one day in advance and left to marinate.
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The cooked skewers can be held, covered, in a warm (250F) oven for about 1 hour.
