Afelia - Pork Cooked in Red Wine with Coriander
Flavors of Cyprus. Afelia is usually served with pourgouri pilafi and yogurt. Kali orexi - Bon appetit! Difficulty: Easy.
⏱️ Prep: 10 min🍳 Cook: 60 min
Ingredients
| 1 kg | lean boneless pork, in cubes | |
| 250 ml | red wine | |
| 1-2 tbsp | 15–30 ml | coriander or cilantro seeds, coarsely crushed |
| — | salt | |
| — | freshly ground black pepper | |
| 1 | cinnamon stick | |
| 6 tbsp | 90 ml | sunflower or vegetable oil |
Instructions
- Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
- Lift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later.
- Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary.
- Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top, for about 30 minutes or until the meat is tender.
- Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.