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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 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
- 2 tsp heaped coriander seeds, crushed or a large handful of fresh coriander, finely chopped
- 300 ml chicken broth
Method
- 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.
