Pork Chunks in Red Wine

Pork Chunks in Red Wine
Small pieces of pork shoulder or neck is an economical and flexible piece of meat when cooked gives a tasty dish extraordinarily. Cut pieces of meat have the ability to absorb the strong flavors of red wine, aromatic spices, and grain mustard flavor as they are cooked.
work: 15′ time: 1h:00′ easy:

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Pork Chunks in Red Wine Pork Chunks in Red Wine

Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

Email Contact & orders: kitchenstories08@gmail.com or order online at amazon.

Ingredients (4 servings)

  • 800g (1.8 lbs) pork in pieces
  • 2 tbsp chopped coriander
  • 1 tbsp salt bloom
  • 1 tbsp pepper
  • 1 tbsp ginger
  • 50g (1.8oz) olive oil
  • 400g (14.1oz) red, dry wine
  • 2 tbsp mustard grains
  • 1 lemon & 1 orange
In a large shallow plate add the salt, pepper, ginger and coriander coarsely ground. Stir well and put the pieces of meat, a few at a time, to sprinkle well with the mixture of spices.
Place them straight in nonstick skillet without fat and upon medium heat.
Let them brown in a casserole lightly for a while to make the spices aromas. Rinse with olive oil and continue to soak until golden brown. Mix occasionally.
Pour the red wine over the pieces of pork.
Let boil, cook, soften the meat and evaporate the wine. Using a tweezer, we rotate the pieces at intervals.
Meanwhile we prepare the mustard sauce. In a small bowl we put the mustard with grains and the lemon juice and orange. Stir to homogenise.
Remove the cooked pieces of pork on a plate, leave them for a while and in the pan pour the mustard to boil and become the déglaçage. Using a plastic spatula, gently scrape off the glued meat flavors.
Turn the fried pieces of pork back into the pan and cook them a little longer in the sauce of mustard until it has reduced and thickens.
Served as plain or mixed with white rice or Fried Oven Potatoes as the main dish.
Pork Chunks in Red Wine Pork Chunks in Red Wine Pork Chunks in Red Wine

Author Zambia G. Sifaki