Ingredients
1 1/2 lb loin of pork
4 tsp coriander seeds, crushed
1 tsp black peppercorns, crushed
1 tsp brown sugar
1 tbsp olive oil
3 cup dry red wine
3 tbsp butter
1/2 cup coriander leaves, coarse
1 chopped
Directions
1. Cut the pork into 1-in. cubes and place them in a mixing bowl. Add
1 tsp of the coriander seed, the peppercorns and sugar and stir well
to blend. Cover the bowl and let marinate for a least 20 min. If you
can leave the meat for longer, you will need to pat it dry with a
paper towel befor cooking. 2. Heat the oil in a heavy skillet large
enough to hold the pork cubes in one layer. When the oil is quite
hot, aromatic and almost smoking, add the meat. Cook, turning often
to brown evenly, about 2-3 min. 3. Add the wine to the skillet and
bring to a boil, stirring. After 1-2 min.,reduce the heat to low and
cook gently, turning the meat occasionally, until the meat is tender
and the wine reduced to about 4 tbsp. This should take about 20 min.
4. Add the butter and the remaining coriander seeds. Increase the
heat to medium high and stir well to mix the melted butter with the
wine for a few sec. Add the coriander leaves, toss to coat the meat
and serve.
This dish: Porc a la grecque
Servings: 4 servings
Pork With Coriander & Red Wine Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Meat; Pork
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into history, in fact as far into history as pharonic Egypt, and possibly even further. Interesting though that maybe, generally, these early records were just basic pictorial recipes for meal preparation.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something we still use today. Aspicius also tells us how the cooks of Roman times made use of many different spices and herbs, including a few that are still present in modern kitchens such as basil, rue and asafoetida. During the following few centuries, the upper-class families of the West strove to serve up the most extravagent meals, and consequentially chefs and their recipe collections were much in demand. However, it was during the 19th century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. The revolution that is television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Pork With Coriander & Red Wine recipe.
