| 1 kg Boned lean pork, (such as tenderloin), cubed (2lb) | | 2 tbl Coriander seeds, coarsely crushed | | 1 tsp Black peppercorns, coarsely crushed | | 2 stk cinnamon | | 150 ml Red wine, ( 14 pint) | | 6 tbl Sunflower or corn oil | | 1 pch Salt |
| | Add the spices to the wine in a shallow dish then place the meat in this marinade and leave overnight in the fridge. | | Strain the meat, reserving the marinade. | | 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 . | | If necessary, cook uncovered for 10 minutes to reduce the sauce. | | Serve with saute or fried potatoes or on its own as a mezze. |
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