PORK STEW

Serves 4
1 hour 35 minutes + overnight marinating
282 kcal per serving (without the potatoes)


Ingredients

• 1,5 tbsp coriander seeds
• 800 g pork tenderloin, cut into 2 cm cubes
• 20 ml (1 tbsp + 1 tsp) wheat flour
• 60 ml olive oil
• 1 large yellow onion, sliced
• 375 ml red wine
• 250 ml chicken broth
• 1 tsp sugar
• Fresh cilantro springs, for garnish
• Boiled potatoes

Method

1. Grind the coriander seeds with a mortar and pestle.
2. Mix the pork, ground seeds and 1/2 tsp crushed pepper in a bowl.
3. Cover and let marinate in the refrigerator overnight.
4. Sprinkle the flour over the pork and stir so that the meat is completely covered with flour.
5. Heat 2 tbsp of oil in a skillet or saucepan and fry the meat in batches over high heat for 1-2 minutes or until it is browned, then put aside.
6. Heat the remaining oil and fry the onions on medium heat for 2-3 minutes or until golden yellow.
7. Return the meat to the pan, stir in the red wine, broth and sugar and season with salt and pepper.
8. Bring to a boil, then lower the heat and simmer covered for 1 hour.
9. Remove the meat from the pan, raise the heat and cook the sauce over high heat for 3-5 minutes or until it has thickened slightly.
10. Pour the sauce over the pork and garnish with cilantro.
11. Serve with the potatoes.