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 potatoes or a simple white pilaf.
If there is rind on the pork, remove this and any excess fat. Cut the pork into chunks of about
Heat the oil in a casserole and fry the pork until it is dark golden on all sides. Season with salt and pepper, then add the garlic and coriander. Continue cooking until you can smell the garlic and then add the marinade with the bay leaves and about
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