3 tsp. extra-virgin olive oil
2 pounds boneless pork shoulder, fat trimmed, cut into 1½-inch cubes
1 medium onion, minced
4 garlic cloves, minced
2 tbsp. coriander seeds, coarsely crushed
3 bay leaves
2 cups Zanon Zinfandel
Salt and freshly ground black pepper to taste
4 cups cooked rice or orzo, for serving
½ cup chopped flat-leaf parsley or cilantro


In a Dutch oven, heat olive oil over medium heat. Add pork in a single layer, cooking in batches, if necessary. Brown well on all sides for about 10 minutes. Add onion and garlic, cook until soft and just beginning to brown (about 5 minutes).

Add coriander, bay leaves, wine, and 1 teaspoon salt and mix well, scraping browned bits from bottom of pan. Bring to boil, then reduce heat to low and cover. Simmer, stirring occasionally, for 1½ hours, or until pork is fork-tender. Remove lid and, if necessary, let sauce reduce until thick and almost syrupy.

Remove bay leaves and season with salt and pepper. Serve over white rice or orzo. Garnish with chopped parsley or cilantro.