Pork With Red Wine And Coriander

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 Information

  • Nutritional analysis per serving (4 servings)

    686 calories; 47 grams fat; 16 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 40 grams protein; 168 milligrams cholesterol; 157 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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 1/2 cups wine, then coriander.
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.
3. Add lemon juice to taste. Stir in half the cilantro, then serve, garnished with remaining cilantro.

1 hour