Marinade the pork pieces for a couple of hours by pouring over some red wine - you don't want to drown it, but enough to cover.

Add a splash of olive oil and the crushed coriander seeds. Leave to marinate for at least 2 hours.

When ready to cook, drain the marinade away from the pork, but reserve it to add later.

In a hot frying pan, add some olive oil and quickly seal off the pork.

Pour over the marinade and cook for 10-20 minutes until the pork is cooked through.

Serve hot as part of a meze.