Marinated Pork With Coriander – a delicious recipe with pork fillet, coriander seeds, red wine, oil, water, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
The night before trim any fat from the pork fillet and cut it into bite sized cubes then put the cubes into a bowl.
2
Using a pestle and mortar (or a bowl and the end of a rollingpin) lightly crush the coriander seeds then sprinkle them all over the pork cubes and mix well.
3
Now pour over the wine and stir everything again.
4
Cover the bowl with a cloth and leave to marinate in the bottom of the fridge overnight.
5
Next day strain the pork in a large sieve over a bowl and reserve the marinade.
6
Then heat the oil in a medium sized frying pan; when it is really hot fry the pork pieces in 2 batches to brown them removing the first batch to a plate then returning them to the second batch.
7
Add the reserved marinade bring to the boil season and cover the pan with a lid and turn the heat down to a gentle simmer.
8
After 10 minutes add the water and then recover the pan and cook gently for a further 30 minutes.
9
Serve the afelia on a bed of rice.
503
kcal
Calories
32
g
Fat
2
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 9/16 pounds pork fillet, 2 tablespoons coriander seeds, 5/8 cup dry red wine, 2 tablespoons oil, and more.
Yes, Marinated Pork With Coriander falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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