Utterly delicious; wonderfully tender and rich, and easy to make as well. This simple, rustic braise is based on the pork stew called afelia from the Mediterranean island-country of Cyprus. The red wine, reduced to concentrate its flavor, lends depth, but the citrusy notes of ground coriander and a spoonful of lemon juice added at the end, balance the richness of the pork.
The oregano and parsley aren’t needed until it’s time to finish the sauce, so you can prep the herbs while the pork cooks. Serve the stew with crusty bread, simply prepared potatoes or a hearty grain such as bulgur, steamed rice or egg noodles would work nicely as well.
Don’t use coriander that has gone stale. This dish relies on the spice for its unique flavor, so it’s important to use coriander that is fresh and fragrant.
Coriander Braised Pork with Oregano and Feta
Ingredients
- 3 Tbsp. extra-virgin olive oil, plus more to serve
- 1 medium yellow onion, halved and thinly sliced
- 3 Tbsp. ground coriander
- 1 cup dry red wine
- 3 lbs. boneless pork shoulder, trimmed and cut into 1-inch chunks
- Kosher salt and ground black pepper
- 6 bay leaves
- 1 Tbsp. cornstarch
- 3 Tbsp. minced fresh oregano
- 1 Tbsp. lemon juice
- 2 oz. feta cheese, crumbled (½ cup)
- ¼ cup finely chopped fresh flat-leaf parsley
Directions
- On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 7 minutes. Add the coriander and cook, stirring, until fragrant, about 1 minute.
- Add the wine and cook, stirring occasionally, until most of the moisture has evaporated, 2 to 3 minutes. Add the pork, 1 teaspoon salt, ½ teaspoon pepper and the bay; stir, then distribute in an even layer.
- Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
- Using a slotted spoon, transfer the pork to a medium bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Remove and discard the bay leaves. Select More/High Sauté and bring to a boil. Cook, stirring occasionally, until the liquid is reduced to about 1 cup, about 10 minutes.
- In a small bowl, stir together the cornstarch and 2 tablespoons water, then stir into the pot. Cook, stirring constantly, until thickened, about 1 minute. Press Cancel to turn off the pot. Stir in the pork, oregano and lemon juice. Taste and season with salt and pepper. Transfer to a serving dish, sprinkle with feta and parsley, then drizzle with additional oil.
Recipe from Milk Street’s cookbook “Fast and Slow”
Accounting for Taste 
I’ve never been to Cyprus and had never heard of this dish. I’ll have to try a sous vide version. As you mention the flavor of the coriander is important, I’ll use whole seeds, toast them, and then grind them.
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