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Roast: Pork With Red Wine and Coriander

Source of Recipe

e-cookbooks.net


List of Ingredients

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


Recipe

1. Place oil in a large, deep skillet on medium-high 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 1/2 cups wine, then coriander.

2. Turn heat to low, and cover. Simmer gently for 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.

YIELD: 4 Servings