- 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
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.
The previous night put the meat in a non-metallic bowl and stir in 2/3 of the coriander.
Pour it over with wine, cover the pan and keep it in the fridge, stirring the meat 1-2 times.
Before you start the Afelia, about ½ hour, remove the pan from the refrigerator to get room temperature.
Heat the oil in a saucepan and cook in the onion to wither and start becoming brown.
Put the meat and all the marinade in and let it boil.
Salt it, lower the heat, cover the pot and let it simmer for about 45-60 minutes until almost all of its wine evaporates.
Stir in the remaining coriander, allow to boil for a few more minutes and serve.