A fantastic combination of pork in light spices and red wine, served with rice or a salad of mixed leaves and warm bread. It is a very simple Cypriot recipe that is easy to make as it is slowly casseroled in one pot. Well worth it! The meat can be prepared the day before and left overnight.
1kg pork neck
2 tsp salt
1 tsp cinnamon powder
1-2 tbsp ground coriander
200ml red wine
6 tbsp olive oil
A pinch of pepper
1. Cut the meat into small pieces.
2. Place the oil in a pan and fry the meat on a low heat.
3. When the meat is brown, add the wine, a little at a time, and cover the pan. The steam will help the meat to cook and remain tender.
4. Once the wine has evaporated, add the salt, pepper, cinnamon and coriander.
5. Cover and leave to cook on a low heat until tender. Serve with mashed or fried potato, rice and salad.
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