Georgian Pork Stew

• 2 1/2 lb trimmed pork shoulder, cut into 3/4-inch pieces
• 1 1/4 teaspoons kosher salt
• 2 tablespoons olive oil
• 3 large garlic cloves
• 1 teaspoon dried summer savory
• 3/4 teaspoon coriander seeds
• 1/2 teaspoonfenugreek seeds
• 1 large red onion, finely chopped
• 1/2 teaspoon ground dried marigold or turmeric
• 1 cup water
• 1/2 cup chopped fresh cilantro
• 3 tablespoonsajika plus more for serving
• Accompaniment:elarji , mashed potatoes, or noodles

1. Put pork in a heavy 4-quart pot and sprinkle with 1/2 teaspoon kosher salt and pepper to taste.
2. Cover pot and let meat steam over high heat, stirring once, 10 minutes.
3. Remove lid and cook, stirring occasionally, until juices are evaporated, 8 to 10 minutes.
4. Stir in 1 tablespoon oil and saute, stirring occasionally, until meat is browned, 6 to 8 minutes.
5. While pork is steaming, mash garlic, savory, and remaining 3/4 teaspoon salt to a paste with a mortar and pestle (see cooks notes, below).
6. Scrape paste into a small bowl, then coarsely grind coriander and fenugreek seeds in mortar.
7. Add garlic paste to pork with remaining tablespoon oil and cook over moderate heat, stirring, 1 minute.
8. Add onion, fenugreek mixture, and marigold and cook, stirring occasionally, until onion is softened, about 5 minutes.
9. Add water and bring to a boil.
10. Cook, covered, at a bare simmer until meat is tender, about 1 hour.
11. Stir in cilantro, 3 tablespoons ajika, and pepper to taste.
12. Serve more ajika on the side.

pork shoulder, kosher salt, olive oil, garlic, coriander seeds, teaspoonfenugreek seeds, red onion, ground dried marigold, water, fresh cilantro, tablespoonsajika, accompaniment

Taken from www.epicurious.com/recipes/food/views/georgian-pork-stew-103831 (may not work)