(click to enlarge)

You can't get a lot simpler than this and still call it a "recipe", but it's very flavorful as well. Because of its simplicity, it is very important the Coriander is freshly ground. Clearly this is a dish from the Greek side of Cyprus, since the Turks are not allowed to eat pork. For options see Note-2.

Prep   -   (2 hrs - 10 min work)
1. Cut PORK into cubes about 3/4 to 1 inch on a side. Massage with all Marinade items and let marinade for 2 hours at room temperature (or 6 hours in the fridge), turning now and then..
2. Grind CORRIANDER SEED Fine.
Run   -   (1-3/4 hr - moderate attention)
3. Drain Pork well, retaining the Marinade. Dry the pork cubes on paper towels so they will brown.
4. In a spacious sauté pan, heat Olive Oil and fry Pork over moderate flame until lightly browned on all sides, but not so brown as to stiffen it.
5. In a sauce pan heat Marinade and Water to a simmer, then pour over the Pork. Cover tightly and simmer over very low heat, turning now and then, until pork is tender, about 1 hour or so depending on cut.
6. Stir in the Coriander and continue to simmer for about 15 minutes, then uncovered and simmer until free liquid has evaporated but the pork is still moist.
7. If using Options stir in now until heated through.
8. Serve garnished with Chopped Cilantro along with steamed medium grain rice or small pasta (orzo or similar).