Ingredients for Afelia Pork In Coriander Wine
- 1 1/2 lbs pork loin, cubed
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 2 tablespoons coriander seeds, lightly crushed
- 2 tablespoons olive oil
- 1/2 cup water
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How to Make Afelia Pork In Coriander Wine
- Season the pork cubes generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
- In a large bowl, combine the 2 tablespoons of lightly crushed coriander seeds with 1 cup of dry red wine. Add the pork cubes, ensuring they are well coated.
- Cover the bowl and refrigerate for at least 2 hours, or preferably 4, stirring once or twice during this time.
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Using a slotted spoon, remove the pork cubes from the wine marinade, reserving the marinade.
- Brown the pork cubes in batches, turning frequently, until well browned on all sides. This should take approximately 10 minutes.
- Pour the reserved wine marinade into the pot with the browned pork.
- Add 1/2 cup of water (or enough to just barely cover the meat).
- Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 30-45 minutes, or until the pork is fork-tender and most of the liquid has evaporated. If the liquid evaporates too quickly, add a little more water as needed.
- Taste and adjust seasoning with additional salt and pepper, if desired. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
2g
Fat
48g
Carbs
1g
