Pork with Coriander

This one-pot pork braise uses ground coriander as the star spice, giving the dish a warm, citrusy, slightly floral flavor that pairs beautifully with white wine and pork shoulder. The cubed meat browns in a Dutch oven for a full 25 minutes until all the liquid evaporates and the pork develops a deep, caramelized crust.

That long browning time is not a typo. Pork shoulder releases a lot of liquid as it cooks, and you need to let that water evaporate completely before real browning can start. The sizzling sound changes from a simmer to a sharp crackle once the moisture is gone. That’s when the Maillard reaction kicks in and flavor builds fast.

After draining the fat, white wine and coriander go in for 45 minutes of covered simmering. Then halved new potatoes and mushrooms join the pot for the last 15-20 minutes so they cook through without falling apart. The potatoes absorb the coriander-wine braising liquid and the mushrooms add an earthy richness.

Pro Tips

• Don’t crowd the Dutch oven when browning. Work in batches if needed so the pork sears rather than steams.
• Drain the fat after browning but leave any brown bits stuck to the pot. The wine will deglaze them.
• Cut potatoes into even halves so they cook at the same rate.
• Ground coriander loses its punch fast. If yours has been in the spice rack for over a year, use a little extra.

Variations

• Add a teaspoon of cumin alongside the coriander for a warmer, more Middle Eastern flavor.
• Use red wine instead of white for a deeper, richer sauce.
• Stir in a handful of frozen peas in the last 5 minutes for a pop of color and sweetness.