Afelia

Instructions

1. Crush the coriander seeds finely in a mortar or with the back of a spoon.
2. In a bowl, mix the meat with the crushed seeds, red wine, vinegar, salt and pepper. Cover and marinate for at least 6 hours in the fridge, or overnight.
3. Drain the meat, reserving the marinade. Heat the oil in a casserole and brown the pork pieces over high heat, in small batches, for 5 minutes.
4. Add the sliced onion and chopped garlic and cook 3 minutes until they become translucent.
5. Pour in the marinade, cover partly and simmer gently for 1 hour, stirring from time to time.
6. Add three quarters of the chopped fresh coriander and cook 20 more minutes, until the meat is very tender and the sauce syrupy.
7. Meanwhile, cook the bulgur in twice its volume of salted water for 10 minutes, then leave it covered to rest.
8. Spread the bulgur on the plates, place the pork on top and sprinkle with the remaining fresh coriander.