👨‍🍳 作り方

1. 1

   In a bowl, combine the pork cubes with the crushed coriander seeds, salt, and pepper. Mix well to ensure the pork is evenly coated.

   💡 プロのコツ: Lightly crushing the coriander seeds releases their aroma.
2. 2

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the marinated pork to the pot and brown it on all sides. This will take about 8-10 minutes.

5. 5

   Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Add the cinnamon stick and bay leaf.

   💡 プロのコツ: Deglazing with wine adds depth of flavor.
6. 6

   Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for at least 1 hour and 15 minutes, or until the pork is very tender.

   💡 プロのコツ: The low and slow cooking is key to tender pork.
7. 7

   Check the stew periodically. If it becomes too dry, add a little water or stock. Once the pork is tender, remove the cinnamon stick and bay leaf. Taste and adjust seasoning with salt and pepper if needed.

   💡 プロのコツ: The sauce should be rich and slightly thickened.
8. 8

   Serve hot, traditionally with pourgouri (bulgur wheat pilaf) or crusty bread to soak up the delicious sauce.

   💡 プロのコツ: A dollop of thick Greek yogurt is also a nice accompaniment.