Cutlets in bacon
2020-08-13 / test@t
Aphelia, pork with red wine and coriander
Do not confuse Aphelia with Ophelia. This traditional recipe contains the cheerfulness, the strength of life and the aromas of Cyprus (the exact opposite of the fan of the Prince of Denmark). There, this pork is usually served with rice and fruit pilaf, yogurt ... and of course, red wine!
Ingredients
- 50 g coriander seeds
- 1 kg lean pork pulp
- 250 ml of good dry red wine, not very tannic
- freshly ground black pepper
- extra virgin olive oil
- sea salt
STEP-BY-STEP COOKING RECIPE
Step 1
Place coriander seeds in a preheated dry frying pan and fry over medium heat, shaking, for 2-3 minutes. Then put it in a mortar and crush it fairly coarsely.
Step 2
Cut the pork into large cubes with a side of 2-3 cm. Pour wine into a hermetically sealed container, add coriander and pepper, mix. Put the prepared pork, stir again, cover and marinate in a cool place for 8-10 hours.
Step 3
Then remove the pork from the marinade (save the marinade) and pat dry on paper towels. In a deep skillet with a heavy bottom, heat about 6 tablespoons. oils. Fry the meat in small portions over high heat, turning, until golden brown on all sides and place on a plate. Add the next portion as needed and add oil.
Step 4
When all the meat is fried, drain the fat from the pan, return all the meat there, pour in the marinade. Add enough cold water to cover the meat completely. Cover, place over medium heat and cook until tender, 30 minutes. - 1h. Salt for 15-20 minutes. until ready. If there is a lot of liquid left in the pan, open the lid, increase the heat to high and cook for another 10 minutes.
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