Tacos Árabes

Slice and marinate the meat. Thinly slicing the meat will be much easier if you freeze the pork for 45 minutes or so to firm it. Cut into manageable pieces, then freeze. Using a very sharp knife, slice the pork crosswise into pieces that are about ¼ inch thick. Lay out the slices on a rimmed baking sheet. In a small bowl, mix together the salt, coriander, cinnamon, pepper and cumin. Sprinkle the pork generously on both sides with the spice mixture. (You’ll have extra; store it in a jar at room temperature). Cover and let stand at room temperature for about 30 minutes or in the refrigerator for up to 24 hours.

Cook the onions. Set an extra-large (12-inch) skillet over medium-high heat, add the 2 tablespoons of oil and, when hot, scoop in the onion. Stir regularly until lightly browned, about 7 minutes. Sprinkle with salt, then set aside off the heat.

Grill/sear the meat and serve. Heat a grill pan or gas grill to medium or light a charcoal fire and let it burn until the coals are covered with ash and still quite hot. Spray or brush a light coating of oil over both sides of the pork slices. Working in batches if necessary, lay the pork on the grill pan or grill in a single layer and cook until richly browned, about 5 minutes per side. Remove the pork to a cutting board and slice across the grain into ¼-inch pieces. Reheat the onion, scoop in the pork and toss to combine. Serve with the warm pita (or tortillas), jocoque (or yogurt), salsa, onions and cilantro for guests to make tacos al gusto.