Marinated Pork with Coriander
The Greeks call this traditional dish 'afelia'. If you have time to leave the meat to steep overnight and for the flavours to develop, so much the better.
|1 thick pork fillet (12 oz/350 g after trimming), cut into bite-sized cubes|
|2 heaped teaspoons coriander seeds, crushed|
|4 tablespoons olive oil|
|juice of 1 lemon|
|10 fl oz (275 ml) dry white wine or dry cider|
|1 fat clove garlic, crushed|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
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|You will also need a large frying pan.|
This recipe is taken from The Delia Collection: Pork.
Place the pieces of pork in a shallow dish and season them with salt and freshly milled black pepper. Now pour 3 tablespoons of the oil over the meat, followed by the juice of the lemon and 2 tablespoons of the white wine (or cider). Then sprinkle in the crushed coriander seeds and the garlic, and mix everything together.
Cover the dish with a cloth and leave it all to marinate overnight – or as long as possible – stirring now and then.
To cook the pork, melt the remaining tablespoon of oil in the frying pan and, when it’s fairly hot, add the cubes of pork and cook them over a medium heat, turning them and keeping them on the move. When they have browned a little, pour in the rest of the white wine (or cider), let it bubble and reduce to a syrupy consistency.
The pork will take approximately 10-15 minutes to cook altogether.
Serve with rice and a salad.
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