Afelia

Method

Lightly toast the coriander seeds in a dry pan for 2 minutes until fragrant, then crush coarsely with a pestle and mortar. Heat the olive oil in a heavy-bottomed pot or casserole, brown the pork cubes in batches over medium-high heat until golden on all sides, then remove and set aside. In the same pot, soften the sliced onions and minced garlic over medium heat for 5 minutes until translucent. Return the pork to the pot, add the crushed coriander seeds, red wine, water or stock, salt, pepper and bay leaf, then bring to a gentle simmer. Cover and cook for approximately 1.5 to 2 hours over low heat, stirring occasionally, until the pork is tender and the sauce has reduced and thickened slightly. The dish is ready when the meat is easily pierced with a fork and the coriander flavour has infused throughout.