Drunken pork is a bedrock in cooking all throughout Greece. This dish can be found across the Greek Islands, and a version even exists in Cyprus known as Afelia. This classic uses a combination of red wine, coriander, and a variety of other flavorful ingredients as a basis for a pork marinade. The sweetness of the wine and the citrus tang of the coriander creates the ultimate umami flavor when paired with the savoriness of the pork and other ingredients. This recipe can best be served with a starchy Greek classic like orzo, pourgouri, or pita.
Serving size: 5
2lb Pork shoulder, trim fat & cut into 1 inch chunks
1 cup Red wine
2 tbsp. Coriander seeds, crushed
1 Onion, chopped
3 Garlic cloves, chopped
1 cup Red wine
28oz can Chopped tomatoes
2 tsp. Oregano
4 Bay leaves
3 tbsp. Coriander seeds, crushed
2 tsp. Nutmeg
4 tbsp. Olive oil
Combine coriander, oregano, 1 tsp. salt, and 1 tbsp. black pepper in a bowl with pork and mix until evenly dispersed. Refrigerate for 5-24 hours. Take out and let sit at room temp for an hour before cooking.
Add ½ of the oil to a pan or dutch oven over medium heat. Once the pan starts to smoke, start searing with ½ pork to avoid overcrowding, about 2 minutes each side then transfer to a plate. Repeat the browning process with the second ½.
Add remaining oil to the empty pan and cook onions over medium heat with a pinch of salt. After about 5 minutes add garlic and continue to cook for another minute or until onions are starting to brown. Next, add chopped tomatoes, bay leaf, and nutmeg and cook for an additional 2 minutes, stirring regularly. Add the pork, pour in the wine, and bring to a boil. Once the dish has started to bubble, turn the heat down to low and let simmer for 20 minutes.
Serve with orzo and fresh parsley.