Cypriot Red Wine and Coriander Pork

Cook time 2 hours + overnight
Servings 4


1 kg pork shoulder, cut into 3cm cubes
1L red wine, like cabernet sauvignon
2 onions cut into 4
1 ½ tbsp coriander seeds
2 clove garlic, bruised
2 tbsp olive oil
Flour, for dusting
½ 410g can of Ardmona tomato puree
Salt and pepper

To serve, risoni or orzo

Cypriot Red Wine and Coriander Pork


Toast the coriander seeds in a dry pan before lightly crushing in a mortar and pestle.

Put the pork pieces, wine, onions, garlic and ½ a tablespoon of the coriander seeds into a large bowl. Cover with cling film and marinate for 24 hours.

The day after, remove the pork from the marinade, reserving the marinade. Pat dry with paper toweling and lightly dust with flour. Heat the oil in a casserole and sear the meat until golden. You may need to do this in a few batches to ensure the casserole is not over crowded. Now pour in the marinade and tomato passata. Season with salt and pepper and bring to the boil.  Now cover and turn the heat down. Slowly cook for 2 hours or until the meat is very tender and the sauce has thickened slightly.

Serve with orzo or risoni and finally garnish a sprinkle of freshly crushed and toasted coriander seeds.