Pork afelia is a traditional Cypriot dish of pork with wine and coriander. Below is my father’s recipe. I’m vegan so don’t eat this but I like to share recipes the whole family enjoy here.
1 kg pork fillet or boneless leg
2 tablespoons coriander seeds
300 ml red wine
2 bay leaves
1 stick of cinnamon approx 7 cm long
4 tablespoons of sunflower or vegetable oil
sea salt and freshly ground black pepper
A handful of fresh coriander roughly chopped
Cut the pork into small cubes about 2cm long, discarding any excess fat. Crush the coriander seeds coarsely with a pestle and mortar or a coffee grinder. In a large bowl, mix the pork with the coriander, wine, bay leaves and cinnamon stick and leave to marinate for at least 4 hours or overnight. Once this has taken place, take the meat out of the marinade with a slotted spoon and drain on kitchen paper. Keep the marinade for later.
In a heavy based saucepan, heat the oil and fry the cubes of meat a few at a time until golden brown. Add the marinade, bring to the boil and add enough water to cover the meat. Add seasoning to taste and cook over a low heat with the pan covered for 30-35 minutes or until the meat is tender. Most of the liquid should be evaporated, leaving a thick sauce.
Serve on warm plates and garnish with fresh coriander.
The ingredients of the sauce can also be used as a vegetarian alternative with vegetables of your choice.