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Drunken Pork
A simple marinade left for a minimum of 4 hours and then slow cooked to leave a slightly dry casserole of great, Greek flavors. Enjoy with a glass of red.
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| Servings | Prep Time |
| 4people | 5minutes |
| Cook Time | Passive Time |
| 2 1/2hours | 4hours |
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Ingredients
Marinade
- 1cup dry red wine
- 3tbsp coriander, seed, whole
- 2lb stewing porkpork shoulder is best
Stew
- 3fl ozs olive oil
- 1 oniondiced
- 1cup water
- 1tsp salt, ground sea
- 2tsp black pepper, ground
- 2tsp oregano, dried
- 3 bay leaves
Instructions
- Make the marinade. Crush the coriander seeds in a mortar and pestle. Place the crushed, coriander seeds in a bowl with the red wine. Add the meat and combine well. Refrigerate for a minimum of 4 hours or overnight. When ready to cook, remove the meat from the marinade and dry with paper towel. Reserve the marinade.
- Heat half the oil in a heavy saucepan over a medium heat. Sear half the meat. When browned on all sides, remove the meat and repeat with the second batch. Remove the second batch of meat when browned. Add the remaining oil to the pan, then add the diced onion and when browned, return the meat to the pan. Add the water, and when boiling turn down the heat to a bare simmer, cover with a lid and simmer for 1 hour. Drain excess liquid, then add the reserved marinade, season with salt and pepper, oregano and bay leaves. Simmer, covered for a further 1 hour.
- Serve with orzo pasta or rice and a Greek salad.
https://compassandfork.com/recipe/need-know-drunken-pork-perfect-red-wine/
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https://compassandfork.com/recipe/need-know-drunken-pork-perfect-red-wine/ |