Sautéed pork with coriander seeds and red wine • Afelia
This is a true Cypriot recipe making the most of our excellent home produced pork. If you haven’t tried pourgouri yet now is your chance as this is the traditional accompaniment to Afelia.
I like to marinate the pork in wine for a good few hours as it really enhances the flavour.
1kg of lean pork, cubed
4 tbsp of olive oil
½ bottle (350ml) of red wine
3 tbsp of coriander seeds,
2 bay leaves
Heat the oil in a large saucepan, then sizzle the pork in one layer or batches until browned all over. Add the wine and let it bubble for a minute or two then add the coriander seeds, bay leaves and a tiny pinch of salt.
Part-cover the pan with a lid and simmer gently for 30 minutes or until tender, checking that the liquid doesn’t dry out. Add a splash more wine if necessary, you are after a reduced rich gravy but take care not to over-cook the pork in the process.
Ladle the afelia onto a bed of pourgouri and accompany with a dollop of Greek yogurt.