Country of origin: Cyprus

Wine marinated braised pork with coriander seeds.

Main Course: Makes 4 generous portions.


1,000 gm
lean pork
200 ml
FAIRTRADE red wine
20 ml
coriander seeds
5 ml
FAIRTRADE ground cinnamon



Cube the pork meat and discard any skin or fat.

Crush the coriander seeds in a Fair Trade Pestle and mortar.

Make a marinade of wine and spices (with salt and pepper) and marinate the pork overnight in a bowl in the refridgerator.

Saving the marinade juices, lift out the meat and dry on kitchen paper.


Heat some oil in a le creuset pan and brown the cubes.

Remove any surplus oil and return all of the meat, plus the marinade juices, and just enough water to cover the meat.

Cover the pan and cook for 1 hour in the oven at gas mark 3 (165 °C; 325 °F) or until the meat is tender.

The sauce should be nicely thick. If not cook on the stove top over a medium heat to reduce the liquid.

To serve

Serve hot with FAIRTRADE rice.


Use only wine for the marinade and fry the spices until aromatic after browning the pork.