1 kg (2.2 lb) boned lean pork (such as tenderloin), cubed
2 tbsp coriander seeds, coarsely crushed
1 tsp black peppercorns, coarsely crushed
2 sticks of cinnamon
2/3 cup (150 ml) 1/4 pt red wine
6 tbsp sunflower or corn oil
pinch of salt
2 tbsp coriander seeds, coarsely crushed
1 tsp black peppercorns, coarsely crushed
2 sticks of cinnamon
2/3 cup (150 ml) 1/4 pt red wine
6 tbsp sunflower or corn oil
pinch of salt
method
1. Add the spices to the wine in a shallow dish then place the meat in this marinade and leave overnight in the fridge.
2. Strain the meat, reserving the marinade.
3. Heat the oil and brown the meat all over.Add the marinade and salt, cover and cook gently for 20-30 minutes or until the liquid has evaporated and the meat is coated in a smooth sauce.
4. If necessary, cook uncovered for 10 minutes to reduce the sauce.
5. Serve with sauté or fried potatoes or on its own as a mezze.
2. Strain the meat, reserving the marinade.
3. Heat the oil and brown the meat all over.Add the marinade and salt, cover and cook gently for 20-30 minutes or until the liquid has evaporated and the meat is coated in a smooth sauce.
4. If necessary, cook uncovered for 10 minutes to reduce the sauce.
5. Serve with sauté or fried potatoes or on its own as a mezze.
serving amount
serves: 4-6
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