AfeliaWine-Braised Pork with Coriander
Afelia is a Cypriot pork dish marinated with red wine and crushed coriander seeds, then braised until tender. This version adds onion and garlic and reduces the cooking liquid to a light, aromatic sauce.
Prep
1h 20m
Cook
1h 45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 800gPork Shoulder (cut into cubes)
Marinade
- 250mlRed Dry Wine
- 10gCoriander Seeds (crushed)
Stew
- 2pcsBay Leaf
- 10gGarlic (crushed)
- 150gOnion (finely chopped)
- 30mlExtra Virgin Olive Oil
Marinade
- 6gSalt
Stew
- 2gBlack Pepper
- 200mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the red dry wine, coriander seeds, and salt in a bowl. Add the pork shoulder, cover, and marinate in the refrigerator for 1 hour.
- 02
Lift the pork shoulder from the marinade and reserve the marinade. Pat the meat dry.
- 03
Heat the extra virgin olive oil in a heavy pot over medium-high heat. Brown the pork shoulder in batches, then transfer it to a plate.
- 04
Reduce the heat to medium. Add the onion and cook for 6 to 8 minutes, until soft and lightly golden. Stir in the garlic for 30 seconds.
- 05
Return the pork shoulder to the pot. Pour in the reserved marinade and water, then add the bay leaves and black pepper. Bring to a gentle simmer.
- 06
Cover and cook over low heat for 75 to 90 minutes, until the pork shoulder is fork-tender. Uncover for the final 10 minutes if the sauce needs to reduce.
- 07
Remove the bay leaves and serve hot.
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