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.