2 kg belly pork, cut into cubes
Salt & pepper to season
Crushed dry coriander
1 cup dry red wine
¾ cup olive oil
2 bay leaves
Cut the meat into cubes and marinate in ⅓ of the olive oil, half the wine, salt, pepper and coriander.
Heat the rest of the olive oil in a pan, drain the meat (keep the marinade) and place in the hot oil. Add the bay leaves and cook until crisp and brown. Remove the excess oil and add the marinade and the rest of the wine.
Cover the pan and cook until tender, adding some water when necessary.
Serve with bulgur pilaf or potatoes in wine and coriander sauce.