Crush the coriander seeds in a mortar and pestle. Combine the pork, crushed seeds, and 1/2 teaspoon freshly ground black pepper in a bowl. Cover and marinate overnight in the fridge.
Combine the flour and pork and toss to coat 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, then remove. Heat the remaining oil, add the onion and cook over medium heat for 5 minutes, or until just golden. Return the meat to the pan, add the wine, stock, and sugar and season. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour, or until the pork is tender.
Remove the meat. Return the pan to the heat and boil over high heat for 3-5 minutes, or until reduced and slightly thickened. Pour over the meat and top with the cilantro.
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