Cypriot version of this Greek dish.
2lb boned lean pork, diced
200 ml red wine (one glass)
1-2 tablespoon of coriander seeds, coarsely crushed
salt and lots of ground black pepper (to your taste)
1 stick cinnamon
6 tablespoons veg oil or sunflower oil
Marinade meat overnight in the wine and spices. Lift meat out and pat meat dry. (Don't throw away the marinade!)
Heat oil in a heavy based casserole and brown the cubes of pork, a few at a time, until they are all crisp and brown. Use more oil if necessary. Remove all the meat from the pan and wipe to remove any excess oil. Put all the meat back into the casserole, pour n the marinade and enough cold water to just cover the meat. Cover with lid and cook gently, either in the oven or on the stove top for 30-40 minutes until the meat is tender. Almost all the liquid should have evaporatd to leave a thick sauce. If there is still too much sauce, then reduce by removing the lid and turning up the heat a little.
This is usually served with pilafi* and a Greek salad.
*in Cyprus this is usually porgouri pilafi (bulgar = cracked wheat)
2lb boned lean pork, diced
200 ml red wine (one glass)
1-2 tablespoon of coriander seeds, coarsely crushed
salt and lots of ground black pepper (to your taste)
1 stick cinnamon
6 tablespoons veg oil or sunflower oil
Marinade meat overnight in the wine and spices. Lift meat out and pat meat dry. (Don't throw away the marinade!)
Heat oil in a heavy based casserole and brown the cubes of pork, a few at a time, until they are all crisp and brown. Use more oil if necessary. Remove all the meat from the pan and wipe to remove any excess oil. Put all the meat back into the casserole, pour n the marinade and enough cold water to just cover the meat. Cover with lid and cook gently, either in the oven or on the stove top for 30-40 minutes until the meat is tender. Almost all the liquid should have evaporatd to leave a thick sauce. If there is still too much sauce, then reduce by removing the lid and turning up the heat a little.
This is usually served with pilafi* and a Greek salad.
*in Cyprus this is usually porgouri pilafi (bulgar = cracked wheat)
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