Well, it pretty much doesn’t get easier or better than this for a slow Sunday night on the couch with a bottle of red.
And we mean better just as much as easier.
It is awesome! And better.
1 onion, peeled and sliced into onion rings
3 garlic gloves, peeled and sliced thinly lengthways
2 tbsp coriander seeds, lightly crushed
4 tbsp olive oil
1.5kg pork shoulder, cut into 5cm pieces
375ml dry red wine
Parmesan cheese to serve
Rice or polenta to serve
- Heat the oil in a large, heavy saucepan over a medium heat and cook the pork in batches, until browned on all sides. Set aside.
- Add the onion, garlic and crushed coriander seeds to the pan and cook until softened.
- Return the pork to the pan and add the wine and passata. Bring to the boil, lower to a simmer, season and cover for 2 hours or more.
- When reduced, rich and the pork is to die for, serve on rice (or polenta) with plenty of shaved Parmesan to serve.
- Fuck you Monday.