From The Greek Doctor's New Year Baby
Theo's Afelia

  • 450g lean boneless port, cubed
  • 150ml red wine
  • 1 cinnamon stick (or tsp cinnamon)
  • 1 tbs ground coriander seeds
  • olive oil (for browning meat)

Serves 4

Marinade the pork in the wine and spices for around four hours.

Remove the pork with a slotted spoon (reserve the marinade) and dry on paper towels.

Brown the meat in a heavy-based pan, then remove and set aside.

Remove the excess oil, then return the pork and the marinade to the pan. Add just enough water to cover the meat. Cover the pan and simmer for about 30 minutes. The liquid should have reduced to a thick sauce; if not, remove the lid and cook uncovered to reduce the sauce slightly.

Serve with rice and green veg.


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