Pork in red wine

1 kg lean boneless pork

500 ml dry red wine

2 Art. l. ground coriander

80 ml olive oil

salt, pepper - to taste

Wash the pork, cut into cubes of 1.5 to 1.5 cm. The sliced meat, place in a container with red wine, add one teaspoon of coriander and leave to marinate overnight. The next day, remove the pork from the wine, shake off the wine (wine pour) and fry in a deep frying pan in olive oil until crispy crust. Then pour into the pan marianad so that the meat is covered with the top. Season with salt and pepper and simmer for about 2 hours on low heat, covered. 20 minutes before the end was prepared