Afelia

Ingredients

 * 1 kg / 2 lb boned lean pork, diced
 * 1 glass / 200 ml red wine
 * 1-2 tbsp coriander seeds, coarsely crushed
 * salt and lots of freshly ground black pepper
 * 1 stick cinnamon
 * 6 tbsp sunflower or vegetable oil

Directions

 * 1) Marinate the meat in the wine and spices for at least 4 hours overnight if possible. Lift the meat out and save the marinade for later. Heat the oil in a heavy based pot and brown the cubes of meat, a few at a time, until all are crisp and brown. Add more oil if necessary.
 * 2) Wipe any excess oil from the pan and retum all the meat, pour over the marinade and add enough cold water to just cover the meat. Cover the pot with a lid and cook gently, either in the oven or on the hob for about 30 minutes or until the meat is tender.
 * 3) Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.