This simple slow cooked Cypriot pork casserole is flavoured with red wine and coriander. I have read several versions of the recipe and seen some serious discussions on what is authentic or not hence being clear it is MY version and I’m NOT Cypriot! I served it with a simple tomato, olive and feta salad and some orzo. Traditional recipes marinade the pork in the red wine and seasoning for a few hours or over night. If you use a cheaper cut then feel free to do it but using pork fillet as I do I don’t think it needs it. This is a good quantity for 2 people, on it’s own it’s about 350 calories per person.
- 500g pork fillet / tender loin, cut into 2cm pieces
- 1 onion, peeled and thinly sliced
- 2 tsp coriander seeds
- 250ml red wine (lighter is better)
- 1 tbs olive oil
- Salt and pepper
What to do
- Heat the oil in a lidded frying pan and brown the meat in small batches.
- Once the meat is cooked and put aside gently cook the onions for 5 minutes or so until soft.
- While they cook grind the coriander seeds in a pestle and mortar and add to the onions.
- Stir the onion mixture, put the pork back in the pan and add the wine.
- Bring to a simmer, season and cook for a minimum of an hour adding water if it is needed.
- Check seasoning again once cooked and serve garnished with some fresh coriander if you have it.