GOODNESS
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
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Recipe

Caucasus-Style Braised Pork Shoulder

serves
prep time: 10
cook time: 1366

ingredients

  • 4 large garlic cloves
  • 1 tablespoon kosher salt
  • 2 teaspoons coriander seeds
  • 1 teaspoon fenugreek seeds
  • 3/4 teaspoon dried hot red-pepper flakes
  • 1/4 cup olive oil
  • 1 5-pound bone-in pork shoulder roast, trimmed of excess fat and skin discarded
  • 1 large red onion, chopped
  • 2 cups water
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon red-wine vinegar

directions

Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2 inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.

Bring meat to room temperature, about 1 hour.

Put oven rack in lower third of oven and preheat oven to 350 degrees.

Heat remaining 2 tablespoons oil in a wide 5-1 1/2 gallons heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1.5 hours, then chill, covered, at least 8 hours.

Put oven rack in lower third of oven and preheat oven to 350 degrees.

Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.