… Afelia … Nafsika Gregoriou & Alexandra Kyprianou

 Afelia is a classic Cypriot dish of pork marinated and braised in red wine and coriander seeds.  The coriander seed is a mild spice that adds a sweet citrus note. It is used extensively in traditional Cypriot and Greek fare.  The braising liquid of red wine and crushed coriander seeds gives the pork a subtle sweetness and sourness. Most afelia recipes call for coarsely ground coriander seeds and no straining.

Ingredients for 4 servings:  1 kg (2 1/4 lb.) lean boneless Pork, in cubes  250 ml (1 cup) red wine  1-2 tbsp. Coriander or Cilantro seeds, coarsely crushed  Salt  Freshly ground black pepper  1 cinnamon stick  6 tbsp. sunflower or vegetable oil

How to make Afelia: MMarinate the meat in the wine and spices for at least 4 hours, overnight if possible. LLift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later. HHeat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary.

Method continuity:  Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender.  Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.