Shoulder of pork marinaded in red wine and corriander. Seriously succulent and wickedly rich.

Afelia

Serve as a main meal, perhaps with a side of Green beans. Or leave out the potatoes and serve as part of a selection of meze. Although it’s so good it rarely gets further than the kitchen.

SERVES: 3 - 4 as a main

PREP TIME: 20 minutes and several hours to a day marinading.

COOKING TIME: 1 - 2 HOURS

INGREDIENTS:

600g pork shoulder

2 tablespoons coriander seeds - crushed

1 teaspoon mixed spice

3 bayleaves

Olive oil - 3 tbsp

1 stick cinnamon

Large handful chopped fresh parsley

1/2 bottle red wine

salt & pepper

500 - 600g waxy potatoes. Small new or baby are good, skins left on.

Method

Dice pork into 4 cm chunks and put in a bowl

Add lightly crushed coriander seeds

Add cinnamon stick, mixed spice, bayleaves, salt and pepper

Pour over red wine and massage together

Cover and leave in fridge for a minimum of six hours but longer is better. 24 hours is ideal. Stir or massage every few hours.

Reserving marinade, remove pork and dry off on kitchen paper. Now put the potatoes into the marinade while doing the next steps

In a casserole dish heat oil and brown the meat all round .

Pour in the marinade, including the potatoes and throw in the parsley. Bring to a light boil then put lid on and simmer for one hour or until wine has reduce to a syrup.

This dish should be juicy but not wet like a casserole.

How you eat it is up to you, but we like to get in there with a hunk of bread. Lord have mercy.

RECIPESAPRIL 30, 2019