Afelia (Cypriot Pork Braised in Red Wine and Coriander Seeds)
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Ingredients
- 700 g diced pork shoulder
- 2 tbsp coriander seeds
- 250 ml red wine
- 1 onion
- 2 garlic cloves
- 3 tbsp olive oil
- 10 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 550 kcal
- Protein
- 32.6 g
- Carbohydrate
- 6 g
- of which sugars
- 2.5 g
- Fat
- 38.8 g
- of which saturates
- 11.4 g
- Fibre
- 1.9 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the coriander seeds lightly with a pestle and mortar or the back of a pan. Toss the pork with the crushed coriander seeds and half the red wine, and leave to marinate for 15 minutes.
- 2
Finely chop the onion and crush the garlic.
- 3
Heat the olive oil in a large flameproof casserole and brown the pork in batches, reserving the marinade, then set aside.
- 4
Add the onion to the pan and cook for 6 minutes, then stir in the garlic for 1 minute.
- 5
Return the pork to the pan with the reserved marinade and the remaining red wine. Season well, cover and simmer gently for 50 minutes, stirring occasionally, until the pork is tender.
- 6
Uncover for the last 10 minutes to thicken the sauce.
- 7
Scatter with chopped parsley and serve.
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