Crush the coriander seeds in a pestle and mortar or pulse-blend in a blender, taking care not to over-grind.
Put the meat in bowl (not metal) and mix with the coriander, before pouring the wine over, making sure it covers the meat well. Cover the bowl and keep in the fridge for a week, turning the meat over once a day.
Drain the meat, salt it and cook on barbecue or on the grill until it’s nicely browned.
1kg pork underbelly, sliced in slices approximately 1cm thick
1 bottle dry red wine (or half each of red and white)
2 tbsps coriander seeds