Recipe of Ultimate Pork in Coriander Sauce
Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Simple Way to Prepare Favorite Pork in Coriander Sauce. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Pork in Coriander Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork in Coriander Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Pork in Coriander Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to first prepare a few components. You can cook Pork in Coriander Sauce using 9 ingredients and 8 steps. Here is how you can achieve that.
I found this recipe a little while ago. I cannot remember where I saw it but it looked so good I thought to myself I have to try it. I have altered the recipe slightly.
Ingredients and spices that need to be Prepare to make Pork in Coriander Sauce:
- 1 pork fillet (approximately 400g), cut into bite-sized cubes
- 5 tbsp olive oil, extra virgin
- 1 lemon (juice only)
- 275 grams dry white wine
- 2 garlic cloves, crushed
- salt
- ground black pepper
- 2 tsp heaped coriander seeds, crushed or a large handful of fresh coriander, finely chopped
- 300 ml chicken broth
Instructions to make Pork in Coriander Sauce
- Using a medium bowl, place the pork in it and season with salt and pepper.
- Pour 3 tablespoons of oil over the meat, followed by the lemon juice and 4 tablespoons of white wine.
- Sprinkle in either the fresh coriander or seeds. Add in the garlic and mix everything together.
- Cover the dish with plastic wrap and place in fridge overnight. Stirring together now and again.
- To cook the meat, heat the remaining 2 tbsp of olive oil in a frying pan and when its hot, add the pork. Cook over a medium heat.
- Keep an eye on the meat and keep stirring using a wooden spoon, as it will stick to the pan.
- When the meat is slightly browned, add in the rest of the wine and broth. Reduce the heat to low. Let it reduce to a syrup like consistency. Stirring often. Cook for 3 1/2 hours to 4 hours. Add more water as and when needed, I also added an extra splash of white wine and olive oil.
- Serve with plain white rice and a green salad or over mash.
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