Pork With Red Wine and Coriander Print Email

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

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.

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.

Add lemon juice to taste. Stir in half the cilantro, then serve, garnished with remaining cilantro. Yield 4 servings. Time About 1 hour. Source: The New York Times

    Holiday Menu Order Here
Holiday Menu