• 1 kg of pork bacon or neck, cut into large cubes (about 4-5 cm)
  • 3 tablespoons of coriander seeds, coarsely chopped
  • 1 bottle (3 cups) red dry wine
  • 4 tablespoons of olive oil
  • 1 onion, finely chopped
  • Salt

Step 1

Either cut the coriander seeds into the mortar until they break, but without let them become dust, or break them into the blender with interrupted motor movements.

Step 2

The previous night put the meat in a non-metallic bowl and stir in 2/3 of the coriander.

Step 3

Pour it over with wine, cover the pan and keep it in the fridge, stirring the meat 1-2 times.

Step 4

Before you start the Afelia, about ½ hour, remove the pan from the refrigerator to get room temperature.

Step 5

Heat the oil in a saucepan and cook in the onion to wither and start becoming brown.

Step 6

Put the meat and all the marinade in and let it boil.

Step 7

Salt it, lower the heat, cover the pot and let it simmer for about 45-60 minutes until almost all of its wine evaporates.

Step 8

Stir in the remaining coriander, allow to boil for a few more minutes and serve.