Cumin Lemon Pork [Rojões Cominbo]

Olive oil (3 tbp)

Put in pan on high heat.

Pork (1kg Shoulder in 2cm cubes)

Fry until browned all over.

Dry White wine (200 ml)
Cumin seed (1½ tsp Ground)
Garlic (2 cloves crushed)
Black Pepper (1 tsp ground)
Salt (½ tsp)

Bring to boil.
Cover, reduce heat & simmer for 60 min.

Preserved Lemon (1 sliced)

Add & cook on high heat stirring constantly until sauce has thickened a little, around 5 minutes.

Coriander (2 tbp chopped)

Add and stir.