Afelia, coriander seed pork

📝 Ingredients

• 600 g boneless pork shoulder, cut into 3 cm cubes
• 3 tbsp coriander seeds (2 for the meat, 1 for the potatoes)
• 2 tbsp red wine vinegar (1 for the marinade, 1 for the sauce)
• 2 garlic cloves
• 1 tbsp plain flour (10 g)
• 2 tbsp olive oil (1 for the meat, 1 for the potatoes)
• 1 chicken stock cube + 400 ml hot water
• 1 bay leaf
• 800 g small waxy potatoes
• Salt, black pepper

🍴 Utensils

• Pestle and mortar
• Mixing bowl
• Flameproof casserole dish with lid
• Wooden spatula
• Baking tray
• Kitchen knife

📖 Steps

1. Crush the coriander seeds in the mortar, or under the base of a saucepan on a board, to get coarse pieces rather than a fine powder. This way they release all their lemony aroma, the signature of afelia.
2. In the mixing bowl, mix the pork cubes with 2 tbsp crushed coriander seeds, the peeled and crushed garlic, 1 tbsp vinegar and a good grind of pepper. Cover and leave to marinate in the fridge for at least 30 minutes, ideally overnight.
3. Lightly pat the meat dry with kitchen paper, leaving the seeds stuck on. Heat 1 tbsp oil in the casserole dish over high heat and brown the pork in two batches, 5 minutes per batch, until well browned on all sides.
4. Return all the meat to the casserole dish over medium heat, sprinkle with the flour and stir for 1 minute: it will thicken the sauce. Pour in the stock cube dissolved in 400 ml hot water and the rest of the vinegar, scraping the bottom with the spatula to release the browned bits, which give the sauce its colour.
5. Add the bay leaf, bring to a simmer, cover and cook gently over low heat for 1 hour to 1 hour 15 minutes, stirring from time to time. The meat is ready when it cuts easily with a spoon.
6. Meanwhile, preheat the oven to 210 °C. Wash the potatoes and cut them in half, or into quarters if large. Toss them on the baking tray with 1 tbsp oil, the rest of the crushed coriander seeds and some salt.
7. Roast the potatoes for 35 to 40 minutes, turning them halfway through, until golden on the outside and soft in the middle: the tip of a knife should go in without resistance.
8. Take the lid off the casserole dish and let the sauce reduce for 10 to 15 minutes over medium heat, stirring, until brown, glossy and thick enough to coat the back of a spoon. Remove the bay leaf, taste, add salt if needed and serve with the potatoes.