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    Braised Lemon and Coriander Pork

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    Braised Lemon and Coriander Pork

    • Preparation time: 15 minutes
    • Cooking time: 110 minutes
    • Total time: 2 hours 5 minutes 60 minutes 60 minutes 5 minutes

    Serves: 4


    • 2cm of cinnamon stick
    • 1 tablespoon coriander seeds
    • 1 teaspoon cumin seeds
    • 3 tablespoons olive oil
    • 15g butter
    • 1 large onion, finely sliced
    • 400g pak choi
    • 1 clove garlic, finely diced
    • 900g diced lean pork, such as leg or shoulder
    • 1 tablespoon plain flour
    • 200ml dry white wine
    • Salt
    • Freshly Ground Black Pepper
    • 1 bay leaf
    • 2 large sprigs parsley
    • 2 sprigs thyme
    • 2 lemons


    1. Place the cinnamon stick, coriander and cumin seeds in a small dry frying pan. Set over a medium low heat and stir regularly until they darken slightly and smell wonderful. Remove and grind to a fine powder, either in spice mill or pestle and mortar.
    2. Heat the oil and butter in a thick-bottomed pan over a medium-low heat. Add the sliced onion and fry, stirring, until golden brown. Slice the pak choi, separating the green leaves from the white stems. Add the garlic and white stems and cook for 3 minutes until soft. Stir in the spices and cook for a minute.
    3. Increase the heat and mix in the meat. Keep stirring until the meat is sealed, then mix in the flour. Continue to cook for a minute before adding the white wine, seasoning, herbs and 4 strips of finely pared lemon rind. Cover and simmer gently for 1 hour and 45 minutes.
    4. A few minutes before serving, add the sliced green pak choi. As soon as it has wilted, serve, garnished with half a lemon cut into thin rounds.

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