“This Cypriot classic uses coriander seeds for its distinctive taste. ”
- 1 onion
- 2-3 garlic cloves
- 2 tablespoons coriander seeds
- 4 tablespoons olive oil
- 1.5 kg higher-welfare pork shoulder , cut into 5cm pieces
- 375 ml dry red wine
- 200 ml passata
- kefalotiri or Parmesan cheese
- Peel and slice the onions into rings. Peel and slice the garlic lengthways. Lightly crush the coriander seeds with a pestle and mortar.
- Heat the oil in a large saucepan over a medium heat. Cook the pork in batches, stirring occasionally, until browned (5 to 7 minutes), adding a little more oil if necessary. Transfer to a bowl and set aside.
- Add the onion, garlic and coriander seeds and cook, stirring occasionally, until softened.
- Return the pork to the pan, stir in the wine and passata, season with sea salt and black pepper, cover with a folded piece of baking parchment, bring to the boil, then simmer for 1½ to 2 hours, or till the pork is tender and sauce has thickened.
- Serve with boiled orzo or rice, and sprinkle with freshly grated kefalotiri or Parmesan.
Source: Jamie Oliver