Pork afelia
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Pork afelia
Coriander seeds, passata & red wine
Coriander seeds, passata & red wine
Serves 8
Cooks In2 hours 20 minutes
DifficultySuper easy
Nutrition per serving
Calories 328 16%
Fat 13g 19%
Saturates 3.5g 18%
Sugars 1.5g 2%
Protein 41g 82%
Carbs 3.5g 1%
Of an adult's reference intake
Ingredients
- 1 onion
- 2-3 garlic cloves
- 2 tablespoons coriander seeds
- 4 tablespoons olive oil
- 1.5 kg higher-welfare pork shoulder , cut into 5cm pieces
- 375 ml dry red wine
- 200 ml passata
- kefalotiri or Parmesan cheese
Recipe From
Jamie Magazine
By Andy Harris
Method
- Peel and slice the onions into rings. Peel and slice the garlic lengthways. Lightly crush the coriander seeds with a pestle and mortar.
- Heat the oil in a large saucepan over a medium heat. Cook the pork in batches, stirring occasionally, until browned (5 to 7 minutes), adding a little more oil if necessary. Transfer to a bowl and set aside.
- Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
- Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, cover with a folded piece of baking parchment, bring to the boil, then simmer for 1½ to 2 hours, or till the pork is tender and sauce has thickened.
- Serve with boiled orzo or rice, and sprinkle with freshly grated kefalotiri or Parmesan.
Indeed strange
It's a pity that I can't speak now - I'm in a hurry to get to work. But I'll be free - I will definitely write what I think.
Thanks for the explanation, I also think that the simpler the better ...
I think there is.