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Coriander-Braised Pork with Oregano and Feta
This simple, rustic braise is based is on the pork stew called afelia from the Mediterranean island-country of Cyprus. The red wine, reduced to concentrate its flavor, lends depth, but the citrusy notes of ground coriander and a spoonful of lemon juice added at the end balance the richness of the pork. The oregano and parsley aren’t needed until it’s time to finish the sauce, so you can prep the herbs while the pork cooks. Serve the stew with crusty bread, simply prepared potatoes or a hearty grain such as bulgur.
4-6
Servings
Tip
Don’t use coriander that has gone stale. This dish relies on the spice for its unique flavor, so it’s important to use coriander that is fresh and fragrant.
FAST: 1½ hours
Slow: 4¾ to 5¾ hours
40 minutes active
Ingredients
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3
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, halved and thinly sliced
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 7 minutes. Add the coriander and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until most of the moisture has evaporated, 2 to 3 minutes. Add the pork, 1 teaspoon salt, ½ teaspoon pepper and the bay; stir, then distribute in an even layer.
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May 16, 2023
Fabulous recipe!
One of our new house favorites. The red wine just brings out the flavors so much. Coriander is spectacular.
November 4, 2022
Utterly delicious!
wonderfully tender and rich, easy to make as well! I think next time I'll put it over egg noodles or rice.
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Very good! My 11yo daughter said the pork was delicious. I added a cup of chicken broth before reducing the instant pot liquid because I thought I only had about a cup to start with. I'm sure this sacrificed some flavor but I was glad to have more of the sauce. I only used two tablespoons each of coriander and oregano because I was concerned the strong flavors would prevent my children from eating it. Served with wild rice and peas. Forgot to get the feta out of the fridge. I'll remember that with the left overs tonight. Thank you Milk Street.