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Afelia (Pork In Red Wine)

1 kg Boned lean pork; (such as tenderloin), cubed (2lb)
2 tb Coriander seeds; coarsely crushed
1 ts Black peppercorns; coarsely crushed
2 Sticks cinnamon
150 ml Red wine; ( 1/4 pint)
6 tb Sunflower or corn oil
1 pn Salt

Add the spices to the wine in a shallow dish then place the meat in this marinade and leave overnight in the fridge.

Strain the meat, reserving the marinade.

Heat the oil and brown the meat all over. Add the marinade and salt, cover and cook gently for 20-30 minutes or until the liquid has evaporated and the meat is coated in a smooth sauce.

If necessary, cook uncovered for 10 minutes to reduce the sauce.

Serve with sauté or fried potatoes or on its own as a mezze.

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