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Ingredients
- 1½ tablespoons coriander seeds
- 800 g (1¾ lb) pork fillet, cut into 2 cm (¾ inch) dice
- 1 tablespoon plain (all-purpose) flour
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 375 ml (1½ cups) red wine
- 250 ml (1 cup) chicken stock
- 1 teaspoon sugar
- coriander (cilantro) sprigs, to garnish
Method
1. Crush the coriander seeds in a mortar and pestle. Combine the pork, crushed seeds and ½ teaspoon cricked pepper in a bowl. Cover and marinate overnight in the fridge.
2. Toss the flour with the pork. Heat 2 tablespoons of the oil in a frying pan and cook the pork in batches over high heat for 1–2 minutes, or until brown. Remove from the pan.
3. Heat the remaining oil in the frying pan, add the onion and cook over medium heat for 2–3 minutes, or until just golden. Return the meat to the pan, add the red wine, chicken stock and sugar, then season to taste. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
