Pork With Red Wine And Coriander
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 2pounds pork shoulder in 1-inch cubes
- 1head garlic, papery coating removed, cut in half crosswise
- 2cups red wine
- 3tablespoons coriander seeds, cracked and wrapped in cheesecloth
- 1tablespoon butter
- lemon juice to taste
- ½cup chopped cilantro leaves
Nutritional analysis per serving (4 servings)
723 calories; 48 grams fat; 16 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 40 grams protein; 157 milligrams sodium
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 1½ 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.