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Image of the afelia in a bowl with some kritharaki

Marinated pork in red wine – Afelia

Course Main Course
Cuisine Cypriot
Prep Time 10 minutes
Cook Time 55 minutes
Marinating 4 hours
Total Time 1 hour 5 minutes
Servings 5
Author Eleni Georges

Ingredients

  • 1 kg pork shoulder or pork neck cut in 5-6cm chunks
  • 2 cups red wine
  • 2 tsp salt
  • 1/3 cup vegetable oil or olive oil
  • 1 tsp ground coriander
  • 1/4 tsp pepper
  • 1/3 cup coarsely crushed coriander seeds

Instructions

  1. Place the pork in a bowl with the wine and salt, stir it all together and cover before placing it in the fridge overnight or for at least 4 hours.

  2. Use a strainer on top of a measuring jug or a bowl to strain the pork from the wine, allow it to strain for about 5min so that less liquid comes in contact with the hot oil when you fry it. You will need to keep one cup of the soaked wine for later.

  3. Heat the oil on a medium-high heat and fry the pork on both sides, it usually takes about 20min. My frying pan (30cm) was big enough to do this all at once. If not then fry them in batches.

  4. Once the pork is fried on all sides, reduce the heat to medium and add the pepper, ground and crushed coriander. Let them cook for 2-3min or until the coriander becomes aromatic. Add 1 cup of the reserved soaked wine and 1 - 1½ cup of warm water.

  5. Reduce the heat to low, cover the pan and let it simmer for a further 30min or until most of the liquid has evaporated. You may choose to add more crushed coriander seeds and parsley before serving.