(click to enlarge)
Pork with Coriander
Cyprus - Hirino Afelia
You can't get a lot simpler than this and still call it a "recipe", but
it's very flavorful as well. Because of its simplicity, it is very important
the Coriander is freshly ground. Clearly this is a dish from the Greek side
of Cyprus, since the Turks are not allowed to eat pork. For options see
Red Wine, dry
Olive Oil ExtV
Prep - (2 hrs - 10 min work)
- Cut PORK into cubes about 3/4 to 1 inch on a side. Massage with
all Marinade items and let marinade for 2 hours at room
temperature (or 6 hours in the fridge), turning now and then..
- Grind CORRIANDER SEED Fine.
Run - (1-3/4 hr - moderate attention)
- Drain Pork well, retaining the Marinade. Dry the pork cubes
on paper towels so they will brown.
- In a spacious sauté pan, heat Olive Oil and fry Pork
over moderate flame until lightly browned on all sides, but not so brown as
to stiffen it.
- In a sauce pan heat Marinade and Water to a simmer, then
pour over the Pork. Cover tightly and simmer over very low heat,
turning now and then, until pork is tender, about 1 hour or so depending
- Stir in the Coriander and continue to simmer for about 15
minutes, then uncovered and simmer until free liquid has evaporated but
the pork is still moist.
- If using Options stir in now until heated through.
- Serve garnished with Chopped Cilantro along with steamed medium
grain rice or small pasta (orzo or similar).
- Pork: Weight is with all bones and excess
fat removed. Any cut will do with minor differences in cooking time.
Tough cuts take a little longer but have more flavor.
- Options: The pork may be combined with
simmered Potatoes or lightly fried Mushrooms (just until they start to
give off liquid), cooked separately and stirred in just before serving.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove, in=inch
ymm_pigcor1 111105 amf486 - www.clovegarden.com
©Andrew Grygus - email@example.com - Linking to and
non-commercial use of this page is permitted.