Pork with Red Wine and Coriander

• 1 tablespoon extra virgin olive oil
• 2 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 head of garlic, excess papery skin removed, cut in half through its equator
• 2 cups red wine
• 3 tablespoons coriander seeds, cracked and wrapped in cheesecloth
• 1 tablespoon butter
• Fresh lemon juice to taste
• 1/2 cup chopped fresh cilantro leaves

1. Put the oil in a large deep skillet with a lid and place over medium-high heat.
2. A minute later, add the pork and cook, undisturbed, until brown on one side, about 10 minutes.
3. Stir once and add the garlic; cook, stirring occasionally, for about a minute.
4. Add 1 1/2 cups of the wine, then the cheesecloth with the coriander.
5. Turn the heat to low and cover.
6. Adjust the heat so the mixture simmers gently.
7. Cook for about an hour, until the pork is just about tender (You can prepare in advance up to this point; then cover and refrigerate for up to 2 days before proceeding.)
8. Stir in the remaining red wine; cook for 2 or 3 minutes.
9. Stir in the butter, then taste and add lemon juice as necessary.
10. Stir in half the cilantro, then serve, garnished with the remaining cilantro.

extra virgin olive oil, pork shoulder, garlic, red wine, coriander seeds, butter, lemon juice, cilantro

Taken from www.epicurious.com/recipes/food/views/pork-with-red-wine-and-coriander-386287 (may not work)