Afelia – Marinated Pork in Red Wine and Coriander (Αφέλια)

What makes this dish special is its simplicity: pork is marinated in red wine, crushed coriander seeds and bay leaves, then slow-cooked until tender and rich. This centuries-old combination of wine and spice can be traced back to ancient preservation methods still found in Cypriot village cooking today. The result is melt-in-your-mouth meat with a deep, aromatic flavour that tastes even better the next day. Serve it with pourgouri (bulgur wheat pilaf), a crisp salad and a dollop of Greek yoghurt.

Print Recipe Pin Recipe

Servings: 4 people

Course: Dinner

Cuisine: Cypriot

Ingredients Method

Ingredients

500 g pork neck diced into bite-sized pieces
2 tablespoons dried coriander seeds coarsely crushed
½ tablespoon fine salt
2 dried bay leaves
2 cups red wine
black pepper to taste
olive oil for frying
1 cup water

Method

In a bowl, mix the pork with crushed coriander seeds, salt, pepper, bay leaves and red wine. Cover and marinate in the fridge overnight, or for at least 4 hours.
When ready to cook, strain the pork, reserving the marinade.
Heat a generous amount of olive oil in a wide pan over medium heat. Fry the pork in batches until well browned on all sides.
Return all the pork to the pan. Add the reserved marinade and 1 cup of water.
Cover and simmer on low heat for 1 to 1½ hours, or until the pork is tender.
Remove the lid and cook uncovered for another 10–15 minutes, or until most of the liquid has reduced and the sauce is rich and glossy. Serve warm with your favourite sides.