coriander pork
A long term favourite, few ingredients, 15 minutes to prepare, great for a weekday supper.
Just like me — quick, simple and easy….
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Coriander Pork
- 250g or so per person / serving Lean Pork
- 1 heaped teaspoon per person Coriander Seeds
- a small bunch (a few sprigs per person) Fresh Leaf Coriander
- half a glass per person of a robust Red Wine
Cut the pork into cubes. Size is your choice - small and crispy or big and juicy.
Heat a small amount of your oil of choice in a frying pan, fry off the pork for at least 8-10 minutes.
Grind the coriander seeds in a pestle and mortar. Toss the crushed seeds into the pan with the pork, mix and allow to brown, crackle and smell gorgeous.
Season with sea salt and freshly ground black pepper.
Slosh in the wine and allow to reduce. Queue more great sounds and smells.
When ready, throw in the coarsely chopped fresh coriander and serve with fluffy boiled rice or a Pilaf.
