In a large bowl, make a marinade with the cinnamon, coriander seeds, salt, pepper and wine. Pour the pork in it and mix well.
Refrigerate in the marinade for at least 4 hours, but better overnight.
Take out the pork from the marinade (reserve the marinade).
Heat the oil in a heavy based pan and brown the pork a few pieces at the time until they're nicely browned.
Once all the pork is browned, wipe any excess of oil from the pan and return the pork along with the marinade and enough cold water to cover the pork.
Bring it to a boil, then cover with a lid and reduce the heat. Cook for around 30 minutes or until the pork is tender.
At this point, most of the liquid should have evaporated to leave a thick sauce. If not, continue to cook uncovered until the excess of liquid is gone.
Garnish with the parsley and serve. We did it with crusty bread.