PORK BRAISED in RED WINE | Zanon Zinfandel

Ingredients

• 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