- 1 kg/2 lb pork
- 120 ml/4floz olive oil
- Juice of half a lemon
- ¼ litre/½ pint sweet white wine
- 5 dried figs
- 2 tsp coriander seeds
- 2 tsp dried oregano
- 3 tbsp white wine vinegar
- A handful of fresh parsley
- Sea salt
- Cut the pork into 2½cm/1" cubes, place them in a casserole and fry in a little olive oil until brown.
- Grind the coriander seeds in abowl.
- Rolloss the pork in the salt, lemon juice and ground coriander.
- Chop the figs and boil them in a saucepan for 5 minutes in a few tablespoons of water.
- Strain off the resulting fig stock and put to one side. Throw away the figs. they are no longer needed.
- Add the wine, oregano, vinegar and fig stock to the pork.
- Cook the casserole for an hour and a half in an oven pre-heated to 180°c/350°f/Gas mark 4.
- Just before serving, sprinkle the finely chopped parsley over the pork.