Marinated Pork With Coriander

1. 1

   The night before trim any fat from the pork fillet and cut it into bite sized cubes then put the cubes into a bowl.

2. 2

   Using a pestle and mortar (or a bowl and the end of a rollingpin) lightly crush the coriander seeds then sprinkle them all over the pork cubes and mix well.

3. 3

   Now pour over the wine and stir everything again.

4. 4

   Cover the bowl with a cloth and leave to marinate in the bottom of the fridge overnight.

5. 5

   Next day strain the pork in a large sieve over a bowl and reserve the marinade.

6. 6

   Then heat the oil in a medium sized frying pan; when it is really hot fry the pork pieces in 2 batches to brown them removing the first batch to a plate then returning them to the second batch.

7. 7

   Add the reserved marinade bring to the boil season and cover the pan with a lid and turn the heat down to a gentle simmer.

8. 8

   After 10 minutes add the water and then recover the pan and cook gently for a further 30 minutes.

9. 9

   Serve the afelia on a bed of rice.

* Per serving · 4 servings · Values may vary.