Pork Afelia
Tender Cypriot pork marinated in dry red wine with crushed coriander seeds and slow-braised to a thick, fragrant sauce.
Ingredients
- pork (shoulder or loin)800 g
- dry red wine400 ml
- coriander seeds (crushed)2 tbsp
- olive oil3 tbsp
- bay leaf2 pcs
- cinnamon1 stick
- salt1 to taste
- black pepper1 to taste
Instructions
Cut the pork into roughly 4–5 cm cubes and place in a deep bowl.
Crush the coriander seeds in a mortar to release their aroma. Pour about 300 ml of red wine over the meat, add half the crushed coriander, the bay leaf and cinnamon stick, cover and marinate in the fridge for at least 2 hours, ideally 24 hours.
Drain the meat in a colander and pat it thoroughly dry with paper towel, reserving the marinade.
Heat the olive oil in a heavy pot over medium-high heat and brown the pork in batches on all sides until golden.
Return all the meat to the pot, pour in the reserved marinade and the remaining wine (about 100 ml), topping up with a little water if needed so the liquid just covers the meat.
Bring to a boil, then reduce the heat to low, cover and simmer for 1.5–2 hours until the meat is completely tender.
20 minutes before the end, add the remaining crushed coriander, season with salt and pepper to taste; if needed, remove the lid so the sauce reduces and thickens.
Serve hot with bulgur or fried potatoes and a spoonful of thick yogurt.
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