Method
Preparation
Cube the pork meat and discard any skin or fat.
Crush the coriander seeds in a
Fair Trade
Pestle and mortar.
Make a marinade of wine and spices (with salt and pepper) and
marinate the pork overnight in a bowl in the refridgerator.
Saving the marinade juices, lift out the meat and dry on kitchen paper.
Cooking
Heat some oil in a le creuset pan and brown the cubes.
Remove any surplus oil and return all of the meat, plus the marinade juices,
and just enough water to cover the meat.
Cover the pan and cook for 1 hour in the oven at Gas Mark 3 or until the meat is tender.
The sauce should be nicely thick.
If not cook on the stove top over a medium heat to reduce the liquid.
To serve
Serve hot with FAIRTRADE rice.
Variation
Use only wine for the marinade and fry the spices until aromatic after browning the pork.
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