Entree: Cyprus – Αφέλια ➤ Afelia (Pork marinated in red wine and crushed coriander seeds, braised until tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Additional 2 hrs

Total 3 hrs 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) dry red wine
- 2 tbsp (24 g) toasted coriander seeds, coarsely crushed
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 garlic cloves, minced (about 0.35 oz (10 g))
- 1 bay leaf
- 1 cup (240 ml) water or low-sodium chicken stock
- 2 medium potatoes, peeled and quartered (optional, about 12 oz (340 g))
- Fresh parsley, chopped, to garnish

Show original ingredient measurements

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) dry red wine
- 2 tbsp (24 g) toasted coriander seeds, coarsely crushed
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 garlic cloves, minced (about 10 g)
- 1 bay leaf
- 1 cup (240 ml) water or low-sodium chicken stock
- 2 medium potatoes, peeled and quartered (optional, about 12 oz / 340 g)
- Fresh parsley, chopped, to garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the pork cubes, red wine, crushed coriander seeds, red wine vinegar, 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper; cover and marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Remove pork from the marinade (reserve marinade) and pat dry; heat 2 tbsp (30 ml) olive oil in a heavy pan over medium-high heat and brown pork in batches 4–5 minutes per batch, transferring browned pieces to a plate.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil, sauté the onion until translucent, then add garlic and cook 1 minute.
4. Return all pork to the pan, pour in the reserved marinade and 1 cup (240 ml) water or stock, add the bay leaf and remaining salt and pepper; bring to a simmer.
5. If using potatoes, nestle them into the braising liquid. Cover, reduce heat to low and braise gently 1 to 1 1/4 hours until pork and potatoes are tender and sauce has reduced.
6. Remove bay leaf, taste and adjust seasoning, sprinkle with chopped parsley and serve hot with crusty bread, rice, or bulgur.

1. In a bowl combine the pork cubes, red wine, crushed coriander seeds, red wine vinegar, 1/2 tsp salt and 1/4 tsp pepper; cover and marinate in the refrigerator at least 2 hours or overnight for best flavor.
2. Remove pork from the marinade (reserve marinade) and pat dry; heat 2 tbsp olive oil in a heavy pan over medium-high heat and brown pork in batches 4–5 minutes per batch, transferring browned pieces to a plate.
3. Reduce heat to medium, add remaining 1 tbsp olive oil, sauté the onion until translucent, then add garlic and cook 1 minute.
4. Return all pork to the pan, pour in the reserved marinade and 1 cup water or stock, add the bay leaf and remaining salt and pepper; bring to a simmer.
5. If using potatoes, nestle them into the braising liquid. Cover, reduce heat to low and braise gently 1 to 1 1/4 hours until pork and potatoes are tender and sauce has reduced.
6. Remove bay leaf, taste and adjust seasoning, sprinkle with chopped parsley and serve hot with crusty bread, rice, or bulgur.