Afelia can be made with pork, squid, potatoes, mushrooms or liver. It is an easy, and more importantly, tasty, Cypriot dish. The main stars of the show being red wine and crushed coriander seeds.
I tend to serve afelia when I’m making either a bulgar wheat or rice pilaf. It goes so well!
Cypriot Pork Afelia
Serves 3, when accompanied by dishes suggested above.
500g diced, boneless pork, preferably with a little fat still attached (The taste is all there!)
2 cups of red wine
1-2 tbsp crushed coriander seeds
1 tsp salt, or to taste.
2 tbsp olive oil.
1. Marinate the pork pieces in the red wine and coriander seeds for at least half an hour, or overnight would be GREAT.
2. Drain the pork, reserving the marinade.
3. Heat the oil over a high flame and fry the pork until golden and caramelised on all sides.
4. Add the reserved marinade and salt to the pan, turn to medium heat and simmer until the red wine has completely evaporated and the pork is cooked through, this should take about 15 minutes.
Serve. Eat. Enjoy.