Afelia

Ingredients

Marinade

• 800 gpork shoulder, in 3 cm cubes
• 300 mldry red wine
• 2 tbspcoriander seed, coarsely crushed
• 1 tspblack peppercorns, cracked
• 1bay leaf

To cook

• 3 tbspolive oil
• 1 tspsalt
• 1 tbspcoriander seed, crushed, to finish
• 200 mlwater or light stock

To serve

• bulgur pilaf or crushed potatoes
• plain yogurt

Directions

1. Marinate the pork overnight in the wine with the crushed coriander, peppercorns and bay leaf. Coriander seed and red wine together are the signature of the dish, and the seed must be crushed rather than ground.
2. Lift the meat out and dry it thoroughly on kitchen paper; reserve the marinade. Wet pork will not brown.
3. Brown the cubes hard in the oil in a heavy pan, in two batches so the pan stays hot, about 8 minutes a batch.
4. Return all the meat, pour in the reserved marinade and let it bubble for 3 minutes to drive off the raw alcohol, scraping the base.
5. Add the water, salt and bay, cover and simmer very gently for 1 hour, until the pork is tender and the sauce has reduced to a glossy dark coat.
6. Stir in the last spoonful of crushed coriander in the final 2 minutes so its scent stays bright, and serve with pilaf and yogurt.

Technique

• Crush the coriander seed coarsely in a mortar. Ready-ground coriander tastes dusty and disappears into the sauce.
• Keep the simmer barely moving. A hard boil tightens pork shoulder and it will not soften again.
• The sauce should coat, not flood. If it is still loose at the end, lift out the meat and reduce it hard for a few minutes.

Substitutions

• Pork loin can be used but needs only 35 minutes, and stays drier.
• A dry Cypriot Mavro or any tannic red works; avoid anything oaked or sweet.

Variations

• Afelia made with mushrooms instead of pork, cooked the same way, served as a meze.
• A version finished with a spoonful of red wine vinegar for sharpness.

History

Pork marinated and stewed in red wine with crushed coriander seed, the defining Cypriot spice pairing.

Frequently asked questions

What is Afelia?

Afelia is a main from Cyprus: pork braised in red wine with crushed coriander seed. Pork marinated and stewed in red wine with crushed coriander seed, the defining Cypriot spice pairing.

How long does Afelia take to make?

Afelia takes 15 min plus overnight marinating of preparation and 1 hr 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.

What can I substitute in Afelia?

Yes, within limits. Pork loin can be used but needs only 35 minutes, and stays drier. A dry Cypriot Mavro or any tannic red works; avoid anything oaked or sweet.

What is the most important thing to get right in Afelia?

Marinate the pork overnight in the wine with the crushed coriander, peppercorns and bay leaf. Coriander seed and red wine together are the signature of the dish, and the seed must be crushed rather than ground.