Recipe: Cypriot Pork and Coriander Stew (Cyprus)

the appetizer:

The Spice Bible by Jane Lawson reveals the world of spices, including Allspice, Coriander, and Star Anise; with recipes like Cypriot Pork and Coriander Stew, Vietnamese Beef Pho, and Lamb Kibbeh.

Cypriot Pork and Coriander Stew

Serves 4-6

1-1/2 tablespoons coriander seeds
1 pound 12 ounces pork fillet,
cut into 3/4-inch dice
1 tablespoon all-purpose flour
1/4 cup olive oil
1 large brown onion, thinly sliced
1-1/2 cups red wine
1 cup chicken stock
1 teaspoon sugar cilantro sprigs,
to garnish

Crush the coriander seeds in a mortar and pestle. Combine the pork, crushed seeds, and 1/2 teaspoon freshly ground black pepper in a bowl. Cover and marinate overnight in the fridge.

Combine the flour and pork and toss to coat the pork. Heat 2 tablespoons of the oil in a frying pan and cook the pork in batches over high heat for 1-2 minutes, or until brown, then remove. Heat the remaining oil, add the onion and cook over medium heat for 5 minutes, or until just golden. Return the meat to the pan, add the wine, stock, and sugar and season. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour, or until the pork is tender.

Remove the meat. Return the pan to the heat and boil over high heat for 3-5 minutes, or until reduced and slightly thickened. Pour over the meat and top with the cilantro.

from:
The Spice Bible:
Essential Information and More Than 250 Recipes
Using Spices, Spice Mixes, and Spice Pastes
by Jane Lawson
Stewart, Tabori & Chang, 2008
$29.95 US; $35.95 CAN; Paperback
ISBN-10: 1584796952
ISBN-13: 978-1-58479-695-4
Recipe reprinted with permission.

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