Pork With Red Wine And Coriander
Published October 15, 2002
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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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
½ cup chopped cilantro leaves
Nutritional analysis per serving (4 servings)
10 grams carbs; 169 milligrams cholesterol; 723 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 16 grams saturated fat; 48 grams fat; 2 grams fiber; 157 milligrams sodium; 40 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ½ cups wine, then coriander.
- Step 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.
- Step 3
Add lemon juice to taste. Stir in half the cilantro, then serve, garnished with remaining cilantro.
Private Notes
Comments
I appreciate Bittman!s approach to minimalism but really, no salt? The coriander was barely detectable, the cilantro at end didn’t exactly sing in harmony with red wide butter sauce. Except for adding s&p, I followed recipe out of curiosity to see if it would deliver. Meh.
Really great. Served with crisped gnocchi and garden peas.
Serve with rice or buttered noodles, according to original article.