Afelia Cypriot Pork Braised in Red Wine

Afelia, a gloriously delicious Cypriot/Greek recipe that features pork marinated and cooked in red wine and coriander seeds until tender.

This recipe takes a long old time to make (2 hours plus marinade time) but it is very easy and you spend no more than 20 minutes in the kitchen!

Red Wine and Coriander Braised Pork

Greek and Cypriot food has featured a fair bit on my website over the last year with dishes ranging from stews like kokkinisto and youvetsi to dishes like keftedes and prawn saganaki all making an appearance.

My latest offering from the Aegean region is a dish that sounds like it should be the title of a song from the 80’s.

Afelia is a wonderfully simple dish of pork marinated and braised in red wine and coriander seeds… and when I say simple it is one of the easiest recipes on my site!

All you need to do is chop up some pork, pour over some wine, and a few other ingredients and let it sit. Then sear off the pork, add the marinade and let it simmer for a couple of hours.

It’s a recipe that has no right to be so tasty given that it is so easy, which makes it a winner all ways around!

Frequently Asked Questions

What is pork “collar”?

Pork collar comes from the top end of the shoulder or neck of the pig, it has a little more fat than the shoulder and it is delicious!

Your butcher should be able to chop you some up if you ask, failing that pork shoulder works just as well.

If you are visiting my site from the US, you could use Boston butt!

What wine do you use?

I have a simple rule of thumb when it comes to wine, if you are happy to drink it then go ahead and cook with it!

I usually cook this dish with a dry red wine like Cabernet Sauvignon or Pinot Noir.

Can I make this in advance?

Yes, this dish is superb if left in the fridge for a couple of days after cooking and then gently reheated.

Do I really have to marinate this for a long time?

If you want the best results, yes! I usually marinate this for 24 hours, anything less than 8 hours gives mediocre results.

Serving Suggestions

I’ve served my afelia recipe with pourgouri (bulgur wheat pilaf) in the pictures on this page. It’s become one of my favourite side dishes in recent months and I’ll do anything to serve it again!

It is traditionally served with a bulgur pilaf of some description although you could also serve it with a herby simply cooked bulgur wheat side!

Potatoes are another traditional side to serve with this recipe. One of my favourite variants is to add some fried potatoes to the pot for 10 minutes before you serve. They soak up loads of the juice and it is outrageously moreish!

You could use the Greek lemon potatoes and serve them either as a side or as I mentioned above, toss them through the sauce!

A little bit of Greek salad on the side of this red wine braised pork would go down a treat too.

Equipment Used

I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 20cm or 8″ heavy-based saucepan (with a lid).
• Chopping board.
• Kitchen knife.
• Kitchen tongs.
• Sieve or colander.
• Bowl to marinate the pork.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.

Afelia Step-by-Step Photos

1. Season the pork chunks with salt and mix.
   
2. Toss in the crushed coriander seeds, black peppercorns and a bay leaf.
   
3. Pour over the red wine and marinate for at least 8 hours (refrigerated), overnight is best.
   
4. Drain the pork but keep the liquid. Sear off the pork chunks over high heat with a little oil in batches.
   
5. Return all the pork to the pan, cover with the marinade jucies.
   
6. Bring to a boil, then turn down to a simmer, remove some of the foam from the top, stir well and scrape the bottom of the pan, add a lid, and cook for 90 minutes to 2 hours.
   
7. Serve with loads of freshly chopped parsley, a drizzle of the braising liquid and your favourite side dish.