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In this recipe the several-day process of making lountza is simplified. The pork is fried, then cooked in wine and coriander.
Cyprus lountza is a type of cured ham made from pork tenderloin matured in salt, red wine and dry coriander and then smoked daily for 20 days (see ‘lountza’ recipe)
Name - Recipe
Pork in wine, cooked in a pot.
The word lountza derives from the Italian "lonza", which indicates the Italian origin of the delicacy (el.wikipedia.org).
1 kg of pork fillet
1/2 cup peanut oil
1 cup of red dry wine
dry coriander, crushed
Salt
Fry the meat in oil. Then add the wine, coriander and salt. Cover the pot and simmer. When the wine has evaporated, add water and let it simmer. (MANRE 2006, 42)
Frying.
Simmering.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009). The traditional sausages of Cyprus, Press and Information Office, Nicosia.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Varvara Yangou
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