Greek Afelia | Pork Stew with Red Wine and Coriander

Cut the pork shoulder into bite-sized 2-3 cm cubes. In a bowl, combine the pork with the dry red wine, chopped or crushed garlic, coriander, 1 teaspoon of fine salt, and a pinch of ground black pepper. Let it sit in the marinade for at least 20-30 minutes (or even overnight in the refrigerator) so the meat absorbs the magnificent aromas of the wine and coriander.

Peel and wash the potatoes, and cut them in half or into wedges to prepare authentic Greek crushed potatoes (patates antinaxtes).

Remove the pork from the marinade, but carefully reserve the red wine marinade. Pat the meat thoroughly dry with paper towels so it browns nicely.