Afelia (Pork with Coriander in Red Wine)
A traditional Cypriot dish of pork cubes marinated and braised in red wine with coriander and cinnamon. Afelia is usually served with pourgouri (bulgur) and yogurt.
Ingredients
| 1 kg | pork | |
| 1 tea cup | red wine | |
| — | coriander | |
| — | salt | |
| — | black pepper | |
| — | cinnamon stick | |
| 6 tbsp | 90 ml | oil |
Instructions
- Cut the meat (1 kg) into cubes and marinate in the wine (1 tea cup) and the spices for at least 4 hours, and ideally overnight.
- Remove the meat from the marinade and pat it dry. Set the marinade aside.
- Heat the oil (6 tbsp) in a deep-bottomed pot and fry the meat in it for a few minutes until it takes on a golden crust. Add more oil if needed.
- Remove the meat from the pot. Pour off the fat and return the meat to the pot. Pour in the marinade and enough cold water so the liquid just covers the meat.
- Cover the pot and cook the dish for 30 minutes over low heat. It can also be cooked in the oven. It is done when the meat is tender.
- Practically all the liquid should evaporate, turning into a thick sauce. To get rid of any excess liquid, leave the afelia on the heat for another 10 minutes without the lid.
- Afelia is usually served with pourgouri (bulgur) and yogurt.