Recipe by Bert's Kitchen Witch
This is a Greek recipe for Pork that I copied from a magazine a few years ago. Unfortunately, I do not remember the name of the magazine. It was on Mediterranean Cooking, and I have since given it away to a friend.
Top Review by FLKeysJen
I have never worked with coriander seeds and what a great flavor and scent! I toasted them first and the whole house smelled good, then put it a plastic bag and pounded them with a meat tenderizer. This is good and you can definitely taste both the wine and coriander. I leave four stars instead of five only because I had lots of liquid leftover at the end. I'm not sure why it didn't burn off but it would be nice to turn it into a thick sauce which I may try if it happens again next time.
- 1 1⁄2 lbs pork loin (cubed in 1-inch pieces)
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon black pepper
- 2 cups dry red wine
- 2 tablespoons coriander seeds (crushed well)
- 3 tablespoons olive oil
Directions See How It's Made
- Season the pork cubes with the salt, and pepper.
- Combine the coriander seeds with the wine in a large dish, add pork, and cover.
- Refrigerate for 2-4 hours, stirring once or twice.
- Heat oil in a large enough pot.
- Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade.
- Brown pork, turning frequently,until well browned on all sides, about 10 minutes.
- Add reserved marinade back into pot.
- Add enough water to just cover the meat.
- Bring to a boil.
- Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated.
- Taste, and re season with more salt and pepper, if desired.