dinner · dairy-free
Coriander-braised pork with shallots
Pork shoulder braised until tender with toasted coriander seeds, shallots, garlic and soy, then served over jasmine rice.
- Time
- 80min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the pork into bite-size cubes. Slice the shallots thinly and mince the garlic. Toast the coriander seeds in a dry saucepan until fragrant, then crush them.
-
2
Add the oil to the same saucepan and brown the pork in two batches. Set the pork aside.
-
3
Cook the shallots until soft, about 4 minutes, then stir in the garlic and crushed coriander for 30 seconds.
-
4
Return the pork to the pan with both soy sauces and 250 ml water. Cover and simmer gently for 45–55 minutes, until fork-tender and well past 63°C (145°F). Add a splash of water if the pan starts to dry out.
-
5
Uncover and simmer a few minutes more until the sauce clings to the meat. Serve over warm jasmine rice.
