Afelia (pork Chunks in Red Wine and Coriander Seeds Sauce)

2 lb		boned lean pork, diced
1		glass / 200 ml red wine
1 Tbs		coriander seeds, coarsely crushed (1 to 2)
		salt and lots of freshly ground black pepper
1		stick cinnamon
6 Tbs		sunflower or vegetable oil

1	Marinate the meat in the wine and spices for at least 4 hours overnight if possible. Lift the meat out and save the marinade for later. Heat the oil in a heavy based pot and brown the cubes of meat, a few at a time, until all are crisp and brown. Add more oil if necessary.
2	Wipe any excess oil from the pan and return all the meat, pour over the marinade and add enough cold water to just cover the meat. Cover the pot with a lid and cook gently, either in the oven or on the hob for about 30 minutes or until the meat is tender.
3	Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.