Friday, March 6, 2009

Pork With Red Wine and Coriander

I'm a big fan of Bitten by Mark Bittman. His recipes seem simple yet hearty. This is one of the recipes I tried, adapted from Mark Bittman's recipe. It was full of flavour and the pork was tender. Pair this with vegetables and potatoes or corn or rice or baked beans.

This recipe yields 3 servings.
As advised by Mark Bittman, ensure that the pork you use has some fat in it, as the cooked meat may dry out before it becomes tender.

1/2 tablespoon extra virgin olive oil
340g pork shoulder in 1­inch cubes
1/2 head garlic, papery coating removed, cut in half crosswise
1 1/2 cups red wine
1 1/8 tablespoons coriander seeds, cracked and wrapped in cheesecloth
1/2 tablespoon butter
Lemon juice to taste
1/2 cup chopped cilantro leaves

1. Place oil in a large, deep skillet on medium­high heat. A minute later, add pork, and cook, undisturbed, until brown on one side, about 5 to 10 minutes. Turn and
brown another side. Add garlic and cook, stirring occasionally, for a minute or two. Add 1 cup wine, then coriander.
2. Turn heat to low, and cover. Simmer gently for 30-45 minutes to an hour, until pork is tender. Remove coriander. Stir in remaining wine; cook 2 or 3 minutes. Stir
in butter.
3. Add lemon juice to taste. Stir in half the cilantro, then serve, garnished with remaining cilantro.

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