One of the most traditional Cyprus dishes. Dry Coriander is the ingredient that is most identifiable with this pork wine braised dish, usually served with Bulgur and Greek yogurt on the side.
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Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy!
- 1 ½ kg Pork Meat , Shoulder Butt, cut in 4 cm cubes
- 4 tablespoons Seed Oil , such as Rapeseed or Canola
- 4 tablespoons Coriander Seeds , roughly crushed with a mortar and pestle
- 1 tablespoon Cumin , ground powder
- 3 glasses red Dry Wine , about 450 ml
- 75 ml Water
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
- The night before cooking the pork add in a bowl the pork, 3 tablespoons of coriander and 2 glasses of wine and mix well. Place the refrigerator covered with plastic wrap.
- An hour before cooking the pork take them out of the refrigerator and add them in a colander to strain the marinade. Just before cooking pat dry the meat cubes.
- Set a large heavy bottom non-stick saucepan or pot over medium-high heat and let it heat up for 2 minutes. Add the oil to the saucepan/pot and let this heat up for 1 minute. Add the meat and sear all sides until they get a nice color. Add the cumin and the remaining coriander and sauté for 5 more minutes while turning often.
- Add the wine, reduce the heat to simmer, add the salt and cook uncovered for about 30 minutes until meat is tender. If needed add the water.
- Take off the heat, season with the pepper and some more coriander and serve with Bulgur and Greek yogurt.