Rehydrate the dried mushrooms by blanching for 5 minutes.
Cut the tomatoes into wedges.
Peel and slice the onions and chop the coriander.
Brown the pork in butter in a flameproof casserole dish with the onions, add the rest of the ingredients.
Cover and cook in the oven for 2 hours 30 minutes (add a little water during cooking if necessary).