1kg Colcom Pork Shoulder or Collar Fillet, trimmed and cut into 4cm cubes
2 Tbls ground Cumin
1 ½ Tbls finely minced Garlic
2 tsp freshly ground Pepper, plus pepper to taste
1 tsp Salt, plus salt to taste
7 Tbls chopped fresh Coriander
2 Tbls Lemon juice
Grated Zest of 1 lemon
1 cup Dry White Wine
4 Tbls Olive Oil
Chicken Stock needed to cover
4 paper thin Lemon slices, cut into quarters
- In a small bowl stir together cumin, garlic, 2 tsp black pepper, 1 tsp salt, 4 Tbls coriander, the lemon juice and zest and the wine. Add the pork cubes and mix well, cover and refrigerate overnight.
- The next day, drain the pork and reserve the marinade. Pat the meat dry. In a heavy saucepan over high heat add the olive oil. Add the pork and sauté until golden approximately 8-10 minutes. Add the reserved marinade and enough chicken stock to just cover the meat. Raise the heat and bring to the boil. Reduce the heat to low, cover and simmer until the meat is tender about 45 minutes. Add the lemon slices in the last 10 minutes of cooking.
- Season with salt and pepper, transfer to a warm serving bowl. Sprinkle with remaining 3 Tbls of coriander and serve immediately.