Afelia are one of my favourite Cypriot dishes growing up. I remember going to numerous taverns and this was always part of the menu. It was the first dish I would devour!
The pork is marinated in red wine overnight and then fried with lightly crushed coriander seeds. The coriander seeds remain fairly coarse during the process. And the aroma released while you are crushing the coriander is absolutely divine!
Wine together with coriander is a typical combination in the Cypriot cuisine. Another dish for example, is “patates antinahtes”. They are small potatoes fried whole and then shaken in the pot they are cooking in until they crack.
Afelia are usually accompanied with fried potatoes or pourkouri (bulgur pilaf). You could even add pieces of potatoes with the afelia and let them cook with the wine and coriander.
For more meat and poultry creations, traditional and non, check out this link!
Afelia are one of my favourite Cypriot dishes
growing up. I remember going to numerous taverns and this was always part of
the menu. It was the first dish I would devour!
Ingredients
1 kg pork shoulder or pork neck cut in 5-6cm chunks
2 cups red wine
1 ½ tsp cooking salt
⅓ cup extra virgin olive oil
1 tsp ground coriander
¼ tsp pepper
⅓ cup coarsely crushed coriander seeds
1 ½ cups of warm water
Directions
In a large bowl, marinate the pork in wine and salt, then cover and refrigerate for at least 4 hours or overnight.
Place a strainer over a measuring jug or bowl to separate the pork from the wine. Allow it to strain for approximately five minutes (see notes 1). Reserve one cup of the wine for later use.
In a large, deep frying pan, heat the oil over medium-high heat. Sear the pork on both sides, approximately 7-8 minutes per side. If the pan cannot hold all the pork at once, cook it in batches.
After frying the pork, lower the heat to medium and add the pepper, ground coriander, and crushed coriander. Sauté the seasoning for 2 minutes or until the coriander releases its aroma.
Add 1 cup of the soaked wine and 1½ cups of warm water.
Lower the heat, cover, and simmer for 30 minutes or until most of the liquid evaporates.
Serve afelia warm with pourkouri (bulgur pilaf) or salad.
Recipe Note
1.
The less liquid that is
added in the frying pan the less oil will be splashed back when you fry the
pork.
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