Quirky Foodster

Mains

Afelia (Pork in Red Wine & Coriander)

★ ★ ★ ★ ★ (0)

← Return to Menu

Ingredients

  • - Pork shoulder, cubed — 800 g (1.75 lb)
  • - Dry red wine — 250 ml (1 cup)
  • - Coriander seeds, crushed — 2 tbsp
  • - Olive oil — 3 tbsp
  • - Onion, sliced — 1 large
  • - Salt — 1 tsp
  • - Black pepper — 1/2 tsp

Method

  1. Marinate pork cubes in red wine and crushed coriander seeds for at least 2 hours, ideally overnight in the fridge.
  2. Remove pork from marinade, reserving the liquid, and pat dry.
  3. Heat olive oil in a heavy pot and brown the pork on all sides in batches.
  4. Add the onion and cook for 5 minutes until softened.
  5. Pour in the reserved marinade, season with salt and pepper, and bring to a simmer.
  6. Cover and cook on low heat for 1 hour, stirring occasionally, until pork is tender and sauce has reduced.
  7. Uncover for the final 10 minutes to thicken the sauce further if needed.

Introduction: One of the most distinctively Cypriot main dishes, afelia relies on crushed coriander seeds and dry red
wine, specifically the island's own xynisteri or mavro grape varieties historically.

Cultural Background: One of the most distinctively Cypriot main dishes, afelia relies on crushed coriander seeds and dry red
wine, specifically the island's own xynisteri or mavro grape varieties historically. The dish reflects Cyprus's
long winemaking heritage and its love of whole-spice seasoning rather than fresh herbs in stews.

Variations: Not vegetarian. No authentic vegetarian or vegan version exists for this pork-based dish.

Storage: Refrigerate up to 4 days; flavour deepens overnight.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened too
much.

Nutrition: Per serving: ~420 kcal, 32g protein, 26g fat, 6g carbohydrate.

FAQs

Q: Can I use a different cut of pork?
A: Pork belly or leg also work well, though shoulder gives the best balance of fat and tenderness.

Q: Is a non-alcoholic version possible?
A: Grape juice with a splash of vinegar can approximate the acidity but will differ meaningfully from the traditional flavour.