1. Pork Afelia
1 kg/2 lb lean pork without bone, cubed
200ml red wine
2 tbsp coriander seeds, lightly crushed
1 stick cinnamon
6 tbsp olive oil
salt & lots of freshly ground black pepper
Make a marinade from the cinnamon, coriander seeds, salt and pepper and wine and pour over your pork. Refrigerate the meat in the marinade for at least 4 hours but preferably overnight if possible. When you are done marinating, lift out the meat and save the marinade. Heat the oil in a heavy based pan and brown your cubes of meat, a few at a time until they are nicely browned. Add more oil if necessary. Wipe any excess oil from the pan and return all the meat to it with the reserved marinade and enough cold water to just cover the meat. Bring to the boil then cover the pan with a lid and reduce the heat to cook the meat gently for about 30 mints or until tender. Most of the liquid should have evaporated to leave a thick sauce. If not, continue to cook uncovered until the excess liquid is gone. Garnish with parsley, serve and tuck in.