Pork afelia

Coriander seeds, passata & red wine

Pork afelia

Pork afelia

Serves 8
Cooks In2H 20M
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
Recipe From

Jamie Magazine

By Andy Harris
Tap For Method

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
Tap For Method
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. Peel and slice the onions into rings. Peel and slice the garlic lengthways. Lightly crush the coriander seeds with a pestle and mortar.
  2. 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.
  3. Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
  4. 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.
  5. Serve with boiled orzo or rice, and sprinkle with freshly grated kefalotiri or Parmesan.
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