Spicy pork in wine marinade
4 servings
135 minutes
Spicy pork in wine marinade is a harmony of flavors in Chinese cuisine, combining the tenderness of meat and the depth of spices. The origins of the dish trace back to the traditions of Chinese culinary art, where marinating in wine gives the meat softness and richness. Coriander and cinnamon add warm spicy notes, creating a rich aroma and unique taste. After long stewing, the pork becomes incredibly tender, and the sauce thick and rich. The dish pairs perfectly with rice or fresh vegetables, highlighting the contrast between spiciness and lightness. It is ideal for a cozy family dinner or a festive table, impressing with its aroma and sophistication.
1
Wash the meat, remove the membranes, and cut into medium cubes.
- Pork: 1 kg
2
Place the meat in a deep bowl, pour in 350 ml of wine, add 1 tablespoon of coriander, cover with a lid, and let marinate overnight.
- Pork: 1 kg
- Dry red wine: 500 ml
- Ground coriander: 2 tablespoons
3
Remove the meat from the marinade and squeeze it dry. DO NOT discard the marinade!!!
- Pork: 1 kg
4
Fry the meat in vegetable oil in a well-heated pan until a brown crust forms.
- Pork: 1 kg
- Vegetable oil: to taste
5
Place the roasted meat in a deep pot, pour in the marinade, remaining wine, water (enough to cover the meat), season with salt and pepper, and simmer on low heat for 2 hours until the meat is tender. At the end of cooking, about 20 minutes before it's done, add the remaining coriander and cinnamon.
- Pork: 1 kg
- Dry red wine: 500 ml
- Salt: to taste
- Ground black pepper: to taste
- Ground coriander: 2 tablespoons
- Cinnamon: 0.3 teaspoon
