Afelia
In this flavorful pork fillet recipe, tender pieces of pork are marinated in a mixture of crushed coriander seeds, salt, and pepper before being browned to perfection. The savory meat is then braised in a fragrant red wine and onion sauce until it reaches a melt-in-your-mouth tenderness. This dish is a delightful fusion of spices and aromas that will surely appeal to your taste buds. Garnish with fresh coriander or parsley for a finishing touch before serving.
— Constant Cookbook
Ingredients
- 675g pork fillet
- 4tps coriander seeds
- 45ml olive oil
- 2 large onions sliced
- 300ml red wine
- salt and ground pepper
- fresh coriander/parsley to garnish
Instructions
- cut pork into small pieces
- Finely crush coriander seeds with a pestle and mortar taking care to cover the mortar to stop the seeds jumping out. You can also use a rolling pin but keep covered with a tea towel or seeds will escape. Add to the pork with salt and pepper
- Leave to marinate in fridge for about 4 hours (or overnight)
- Pre-heat oven to 160C (325F/Mark 3)
- Heat some of the oil and fry meat on a high heat for a few minutes until golden and then add to tava or oven-proof dish
- Heat remaining oil, add onions and fry until soft and transluscent in colour
- Add wine and simmer for a few minutes
- Pour over meat and cover with lid or foil and cook for at least one hour until meat is soft
Yield
Serves 4
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