Braised Pork with Cumin Coriander and Lemon Dressing

1 kg Pork shoulder cut into 21/2cm cubes
14 g Duck or goose fat
125 ml White wine
1 1/2 ts Cumin seeds; ground
1 Clove garlic; crushed
Lemon segments
2 tb Coriander leaves; fresh
2 oz Black olives; stoned
Cornflour to thicken

Heat the fat in a pan, and quickly fry the pork until brown. Add the white wine, cumin, garlic seasoning and bring to the boil. Reduce heat and allow to simmer until pork is cooked approximately 45 minutes to 1 hour.

Add the lemon segments and black olives. Adjust the seasoning and add the coriander. Dilute the cornflour with a little water and add the liquid to thicken the sauce. Serve with saute potatoes cooked in olive oil, with a mixture of baby vegetables.

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