Braised Pork with Coriander and Lemon

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15 minutes

1 hour 10 minutes


    • 2 lbs
      1 kg
      Canadian Pork Braising Cubes
    • 2 Tbsp
      25 mL
    • 1
      large onion, sliced
    • 1 lb
      500 g
      bok choy leaves, washed
    • 2 tTsp
      25 mL
      ground coriander
    • 1 tsp
      5 mL
      ground cumin
    • 1 Tbsp
      15 mL
      minced fresh ginger
    • 1 Tbsp
      15 mL
      all purpose flour
    • 1 cup
      250 mL
      dry white wine
    • 1
    • 1/2 tsp
      2 mL
      EACH salt and black pepper
    • chopped fresh cilantro, lemon slices


Heat butter in a heavy saucepan or Dutch oven over medium heat. Add sliced onion and fry until onions begin to brown, stiring frequently. Keeping white stems and green parts separate, slice bok choy. Add sliced white stems, spices and ginger to onions; cook for 3 minutes or so. Increase heat to medium-high; add pork and cook until pork is lightly browned. Add flour and stir well to incorporate; cook for another minute. Add wine, and bring to gentle simmer. With sharp knife, cut 2 slivers of lemon zest, about 1 by 2-inches (2.5 by 5 cm); add to pork with salt and pepper. Cover and simmer for approximately 1 hour, or until pork is perfectly tender. Adjust seasoning with salt and pepper if necessary. Serve garnished with chopped cilantro and lemon slices.

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