About this recipe:A traditional Cypriot dish of pork braised in red wine. This is a very simple dish to prepare, made with just a few ingredients but still bursting with flavour. Serve with salad and rice.
Put the pork in a bowl with the wine, coriander and bay leaves. Leave to marinate for at least an hour.
Heat the olive oil in a large pan. Drain the meat and save the marinade for later. Brown the pork on all sides, till nicely browned but not cooked.
Pour the saved marinade over the pork, then add the cinnamon, salt and pepper.
Simmer for 40 minutes on low heat or until the pork is tender. If necessary add 1/2 a glass of water to thin the sauce. Serve with a salad and rice pilaf.
The pork has to be cut in the same size so it will cook evenly. Add more water and a bit more wine if the meat is not tender and needs to be cooked longer. It is best if you keep the pork in the marinade overnight.
i made this recipe (half quantity) but i marinated over night and trimmed a lot of fat off the belly pork and drained the olive oil after sealing it. put extra wine in whilst cooking. it was very tasty but very rich for so little ingredients. would make again. - 16 Mar 2015