Harissa-rubbed pork with farro, pickled onion, and lemon yogurt

In a medium sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside. 

While the farro is cooking, prepare the pickled onion.

• Peel and thinly slice enough onion to measure 1 cup [2 cups]. 

In a medium bowl, combine the onion and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

• Pat the pork dry with a paper towel; season with salt, pepper, and the harissa spice rub.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 4 to 5 minutes per side. 

While the pork is cooking, finish the farro.

• Peel the cucumber if desired; cut the cucumber into ¼-inch pieces.
• Strip the mint leaves from the stems; coarsely chop the leaves. 

In a large bowl, stir together the farro, cucumber, mint, and 1 to 2 tablespoons oil; season to taste with salt and pepper. 

In a small bowl, season the lemon yogurt to taste with salt and pepper.

Transfer the farro to individual bowls and top with the pork. Using a slotted spoon, remove the pickled onion from the brine. Garnish the dish with as much onion as you like, dollop with the lemon yogurt, and serve.