Ingredients
- 1 kg of pork bacon or neck, cut into large cubes (about 4-5 cm)
- 3 tablespoons of coriander seeds, coarsely chopped
- 1 bottle (3 cups) red dry wine
- 4 tablespoons of olive oil
- 1 onion, finely chopped
- Salt
Step 1
Either cut the coriander seeds into the mortar until they break, but without let them become dust, or break them into the blender with interrupted motor movements.
Step 2
The previous night put the meat in a non-metallic bowl and stir in 2/3 of the coriander.
Step 3
Pour it over with wine, cover the pan and keep it in the fridge, stirring the meat 1-2 times.
Step 4
Before you start the Afelia, about ½ hour, remove the pan from the refrigerator to get room temperature.
Step 5
Heat the oil in a saucepan and cook in the onion to wither and start becoming brown.
Step 6
Put the meat and all the marinade in and let it boil.
Step 7
Salt it, lower the heat, cover the pot and let it simmer for about 45-60 minutes until almost all of its wine evaporates.
Step 8
Stir in the remaining coriander, allow to boil for a few more minutes and serve.
