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main courses | serves 8
This Cypriot classic uses coriander seeds for its distinctive taste.
1. Heat the olive oil in a large saucepan over a medium heat. Cook the pork in batches, stirring occasionally, until browned (5–7 minutes), adding a little more olive oil if necessary. Transfer to a bowl and set aside.
2. Add the onions, garlic and coriander seeds and cook, stirring occasionally, until softened. Return the pork to the pan, stir in the wine and passata, season with salt and pepper, cover with a folded piece of baking parchment, bring to the boil, then simmer for 1½–2 hours, or till the pork is tender and sauce has thickened. Serve with boiled orzo or rice, and sprinkle with kefalotiri or parmesan.
Recipe Andy Harris
Photo Sam Stowell
from Issue 8
ingredients• 4 tbsp olive oil
• 1.5kg pork shoulder, cut into 5cm pieces
• 1 onion, sliced into rings
• 2–3 garlic cloves, sliced lengthways
• 2 tbsp coriander seeds, lightly crushed in a mortar with pestle
• 375ml dry red wine
• 200ml passata
• Boiled orzo or rice and kefalotiri or parmesan cheese, grated, to serve