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Bowl of Cypriot pork and potato stew with visible pork chunks, potatoes, and parsley in a glossy red wine sauce on linen

Cypriot Pork and Potato Stew with Wine and Coriander

Pork shoulder and potatoes simmer together with red wine, coriander seeds, and cinnamon until the meat is fork-tender and the sauce is thick.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 653
Ingredients Method Notes

Ingredients
  

  • 900 g pork shoulder, boneless, cut into 4 cm / 1.5-inch chunks
  • 3 tbsp olive oil divided
  • 1 yellow onion, sliced large (about 200 g)
  • 3 garlic cloves, minced
  • 2 tbsp coriander seeds, lightly crushed
  • 1 cinnamon stick
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 250 ml dry red wine / 1 cup
  • 250 ml chicken stock / 1 cup
  • 700 g Yukon gold potatoes, peeled, cut into 4 cm / 1.5-inch chunks
  • 1.5 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped for serving

Method
 

  1. Pat the pork dry with paper towels and season with the salt and black pepper.
  2. Heat 2 tbsp of the olive oil in a 5-quart / 4.7 L Dutch oven over medium-high heat. Brown the pork in 2 batches, about 4 to 5 minutes per batch, turning until golden on most sides. Don't crowd the pot or the pork will steam instead of brown. Transfer to a plate.
  3. Lower the heat to medium and add the remaining 1 tbsp oil. Add the onion and cook for 5 to 6 minutes, until soft and light gold.
  4. Stir in the garlic, coriander seeds, cinnamon stick, and bay leaves. Cook for 1 minute, until fragrant.
  5. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly.
  6. Return the pork to the pot. Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 2 minutes.
  7. Add the chicken stock and bring to a gentle simmer. Cover, lower the heat, and cook for 1 hour 15 minutes, stirring every 20 minutes or so, until the pork starts to soften.
  8. Add the potatoes, cover again, and simmer for 30 to 35 minutes, until the potatoes are tender and the pork shreds easily with a fork.
  9. Uncover and simmer for 10 more minutes, until the sauce thickens and coats the back of a spoon.
  10. Remove the cinnamon stick and bay leaves. Taste and add more salt if needed. Scatter parsley over the top and serve warm.

Notes

  • Use bone-in pork shoulder if you can find it, and remove the bone before serving.
  • Crushed coriander seeds give more flavor than whole ones left intact.
  • Don't skip browning the pork; it builds the base flavor for the whole sauce.
  • Sauce should coat the back of a spoon when done, not run off it.