This Greek Cyprus delicacy is easy, delicious and hearty. Serve it with greens or a nice big salad with olives. Oh and warm bread.
Ingredients
1.5 lbs pork fillet (loin, tenderloin or boneless leg)
4 teaspoons coriander seeds, mortar-and-pestled (or 1 Tablespoon ground coriander)
1/2 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Aleppo pepper
1/4 cup olive oil
2 large onions (4 inch diameter at least), thinly sliced
1.5 cups red wine
Torn or rougly chopped cilantro, for garnish
Method
Mixed the coriander, sugar, salt, black pepper and Aleppo pepper in a medium size bowl large enough to hold eventually the pork.
Cut the pork into small chunks (trim fat if needed).
Toss the pork in the bowl with the mixed spices, rubbing the mixture all over the meat. If you have time, let marinate in the refrigerator for up to 4 hours. If not, carry on.
Preheat the oven to 325F (300 if using convection).
In a frying pan or an iron skillet, over high heat, heat up 2 Tablespoons of the oil and brown the meat quickly, then transfer to an ovenproof dish (with a lid, like a dutch oven large enough to hold the pork, onions and wine when eventually combined).
Add the remaining 2 Tablespoons of the oil to the pan, and sauté the onions until they begin to lightly brown.
Stir in the wine and bring it a boil. Scrape the bottom of pan if neeed.
Pour the onions and wine mixture over the meat and cover with a lid (or with aliminium foil).
Bake for 1 hour or until the meat is very tender.
Adjust seasoning. Garnish generously with cilantro.