Wash, pat dry and cut meat into small strips. Season with salt and pepper to taste and set aside.

Heat a small non-stick skillet over high heat; add the meat and sear until golden. Then add 1/2 cup of water and bring to a boil. Reduce heat to low cover and allow meat to simmer for 45 minutes.

When meat has finished simmering discard any liquid; season with 1/4 tsp of crushed coriander kernels and set aside.

In a medium sized saucepan heat oil and melt butter over med-high heat. Add the onion and sauté until browned (8 min).

Add 2 tbsp of flour and stir until flour is fully incorporated. Add the ketchup and continue to stir for about a minute.

Slowly add 2 cups of water, stirring the mixture until it comes to a light simmer; add the salt and gravy mix. Then add the pork and heat through.

Add the heavy cream and bring to a light boil. Simmer gravy over low heat for another 5-10 minutes and remove from heat.

Keep warm until needed.