This is a traditional Cypriot dish, so simple and rather wintery with the wonderful, pronounced flavours of dried coriander and good red wine. The pork needs to be marinated ahead of time (24 hours is best, but even a few hours is fine too). Don’t crush the coriander seeds too much — they should be almost whole, but pounded just enough to release the magnificently unforgettable flavour. Serve with deep-fried whole new potatoes, cracked wheat, mashed p