Perfect for the winter and ideal for those eating a low carb, paleo diet, Papa G’s traditional Cypriot dish of pork with wine and coriander is both tasty and filling.
This delicate dish is often on the specials board at George’s restaurants: The Olive Tree in Leeds.
1 kg pork fillet or boneless leg
2 tablespoons coriander seeds
300 ml red wine
2 bay leaves
1 stick of cinnamon approx 7 cm long
4 tablespoons of sunflower or vegetable oil
sea salt and freshly ground black pepper
A handful of fresh coriander roughly chopped
Cut the pork into small cubes about 2cm long, discarding any excess fat. Crush the coriander seeds coarsely with a pestle and mortar or a coffee grinder. In a large bowl, mix the pork with the coriander, wine, bay leaves and cinnamon stick and leave to marinate for at least 4 hours or overnight. Once this has taken place, take the meat out of the marinade with a slotted spoon and drain on kitchen paper. Keep the marinade for later.
In a heavy based saucepan, heat the oil and fry the cubes of meat a few at a time until golden brown. Add the marinade, bring to the boil and add enough water to cover the meat. Add seasoning to taste and cook over a low heat with the pan covered for 30-35 minutes or until the meat is tender. Most of the liquid should be evaporated, leaving a thick sauce.
Serve on warm plates and garnish with fresh coriander.
The ingredients of the sauce can also be used as a vegetarian alternative with vegetables of your choice.