Red Wine and Coriander Pork

    4 hours 20 minutes

    Great for a family and always successful. A new take on an old recipe, and done in the slow cooker.

    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 1 tablespoon coriander seeds
    • 1 kg pork shoulder, cut into 3cm cubes
    • 2 cups red wine, Cab sav or shiraz
    • 2 cups chicken stock
    • 2 onions, cut into 8
    • 2 cloves garlic, bruised and diced
    • flour for dusting pork
    • 2 tablespoons olive oil
    • 1 (400g) tin crushed tomatoes
    • 3 large carrots, roughly diced
    • 3 large potatoes, cut into 3cm cubes
    • 2 cups pumpkin, cut into 3cm cubes
    • 3 stalks celery, cut into 2cm pieces
    • salt & pepper, to taste

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Toast the coriander seeds in a dry pan before lightly crushing in a mortar and pestle.
    2. Put the pork pieces, wine, stock, onions, garlic and coriander seeds into a large bowl and mix well. Cover with plastic wrap and marinate for 24 hours.
    3. The day after, remove the pork from the marinade, reserving the marinade. Pat dry with paper towel and lightly dust with flour. Heat the oil in a frypan and sear the meat until golden and transfer to a slow cooker.
    4. Now pour in the marinade and crushed tomato and add the carrots, potatoes, pumpkin and celery. Season with salt and pepper then bring to the boil. Cover and cook on high for 4 hours. If sauce is too thin, mix some cornflour with a little water and stir through until right consistency is acquired. Serve on a bed of rice.

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