• 1.3 kg (3 lb) boned shoulder of pork with some fat, cut into slices about 2 cm (¾ inch) thick
• 500 ml (2 cups) good red wine
• 5 tablespoons olive oil
• 2 garlic cloves, peeled and squashed a bit
• 5 heaped teaspoons coriander seeds, lightly crushed
• 1 or 2 bay leaves

If there is rind on the pork, remove this and any excess fat. Cut the pork into chunks of about 5 cm (2 inches). Put in a bowl with the wine and leave to marinate overnight, or for a few hours in the fridge. Lift out the pork pieces with a slotted spoon (keeping the marinade) and pat dry with kitchen paper.

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 1 cup (250 ml) of water. When it begins to boil, lower the heat to a minimum, cover and simmer for about 1½ hours, or until the pork is very tender and there is a fair amount of sauce in the pan. If necessary, add a little more water during cooking. Serve warm.