Afelia Recipe Cypriot Pork in Red Wine and Coriander
Slowly braised pork in red wine with coriander seeds is a classic Cypriot or Greek dish called afelia, commonly made with shoulder, I like to use collar (neck) to add a little more fat. It's a dish that benefits from a long marinade time and cooking takes a while too, but it is very easy and absolutely delicious!
Servings 2 Servings
Calories 748kcal
Ingredients
- 400 g Pork Shoulder or Collar 14oz
- ½ teaspoon Salt
- 2 tablespoon Coriander Seeds
- 1 teaspoon Black Peppercorns
- 1 Bay Leaf
- 375 ml Red Wine 1½ Cups
- 3 tablespoon Olive Oil
Instructions
- Cut the pork into large 35-45mm (1½-2") cubes and place them in a bowl and season them with salt and toss to distribute it evenly.
- Lightly crush the coriander seeds and add them to the pork with the peppercorns and bay leaf, then pour over the red wine. Mix well, cover with cling film and allow the pork to marinate for at least 8 hours and up to 36 hours.
- When the pork is marinated drain it through a sieve and let it sit for 5 minutes,
- Heat a 20cm 8" heavy-based saucepan over a medium-high heat, add half of the oil and sear half of the pork on all sides, remove and repeat with the second half of the oil and pork.
- Return the pork to the pan, pour over just enough of the marinade to cover the pork, making sure you add the bay leaf, pepper and coriander seeds. Bring the pan to a boil and give the pan a stir to remove any crusty bits from the base, then reduce the heat to low and simmer gently for 90 minutes to 2 hours. Be sure to check that the pot is just simmering when you put the lid on.
- Serve with loads of freshly chopped parsley, a drizzle of the braising liquid and your favourite side dish!
Video
Nutrition
Serving: 1 | Calories: 748kcal | Carbohydrates: 6g | Protein: 52g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 38g | Cholesterol: 196mg | Sodium: 727mg | Fiber: 3g | Sugar: 2g
