Ingredients
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Method
-
Making the marinade
Mix the red wine with the crushed coriander seeds and pour it over the pork cubes.
-
Marinating
Cover the meat and chill it overnight to marinate.
720 min -
Draining and frying
Drain the meat from the marinade, reserving the liquid. Fry the pieces in hot oil until nicely browned.
10 min -
Braising
Pour the marinade and a little water over the meat, season with salt and pepper, then cover and braise over a low heat for 1 to 1.5 hours until the meat is tender.
75 min -
Adding the coriander
At the end of cooking, sprinkle a little more of the crushed coriander seeds over the dish and stir it through.
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Serving
Serve with pilaf or bulgur, potatoes and yoghurt.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 2 240 kcal | 560 kcal |
| Fat | 126 g | 32 g |
| of which saturates | 44 g | 11 g |
| Carbohydrates | 19 g | 4,7 g |
| Protein | 176 g | 44 g |
| Fibre | 6,4 g | 1,6 g |
An estimate calculated from the raw weight of the ingredients. Not included: olive oil. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: sulphites
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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