Afelia Pork Recipe (Marinated In Red Wine)

This afelia pork recipe, which is marinated and braised in red wine and coriander seeds, is a traditional Cypriot dish that is so simple and simmers away to perfection. Made with only a few ingredients, it’s still packed with flavour, and the result is tender, pull-apart pork that’s perfectly infused with the wine marinade.

If you want to try another Cypriot dish that features red wine, check out my slow-cooked lamb chops and potatoes in red wine. This dish takes things up a notch by incorporating Commandaria, the famous sweet Cypriot dessert wine, adding a unique kick!

Or, if you’re after another pork dish, try my Greek pork and cabbage stew. It’s hearty, comforting and packed with flavour.

Jump to:

• Why you will love this recipe
• Overview of the key steps
• Watch the short video tutorial
• Ingredients
• Preparation
• Step-by-step instructions
• Top tips
• Serving suggestions
• 📖 Recipe

Why you will love this recipe

• Simple Ingredients, Big Flavour: With just a handful of staples, you’ll create juicy, tender pork with maximum flavour, letting the deep marination do the heavy lifting.
• Melt-in-Your-Mouth Tenderness: Cooked low and slow, the pork neck renders down to perfection, producing incredibly soft, fall-apart meat that soaks up all the rich wine marinade.
• Authentic Cypriot Cuisine: This is a traditional dish that is usually served with bulgur wheat pilafi known as pourgouri, or shaken potatoes known as patates antinaxtes.

Overview of the key steps

1. Marination: Let the red wine and coriander seeds work their magic, infusing the pork chunks with deep, bold flavour.
2. Sear for flavour: Brown until beautifully golden and lightly caramelised on the edges, adding beautiful texture and locking in extra flavour.
3. Slow Simmer to Tender Perfection: Let the pork slowly simmer away in the reserved marinade, soaking up all the rich, aromatic goodness.

Watch the short video tutorial

Want to see exactly how this dish comes together? Watch my step-by-step video tutorial to see how simple it is to make this classic pork afelia.

Don’t forget to like and share the video with a friend who would love to enjoy this dish with you!

Ingredients

Let’s take a look at the really simple ingredients that go into making this traditional dish. As always, check the recipe card below for precise quantities!

• Pork Neck: This is my go-to cut because it stays juicy and tender after low and slow cooking. It has the right amount of fat, which adds extra flavour and always produces great results.
• Coriander Seeds: The key ingredient that gives afelia its signature aroma. Coarsely crush them to release all that fragrant, citrusy goodness into the dish.
• Red Wine: Use a good dry red wine for the marinade, and you can finish off the rest with dinner 😉. The wine deepens the flavour of the pork and gives it its signature colour!
• Olive Oil: Used to sear the pork, creating a golden, flavourful crust before simmering.
• Bay Leaves: A small but powerful addition that brings earthy depth to the dish.
• Salt & Black Pepper: Simple seasonings that enhance every bite, but you need a good amount of salt with your pork!
• Water: Add just enough water so some pieces stick out above the liquid. You can always add more if you want to cook it even longer.

Preparation

Here’s what you need to do before you start cooking:

• Crush the coriander seeds: Use a mortar and pestle to coarsely crush them. We are not looking for a fine powder, just break them open to release their fragrant aroma. Set ⅓ aside for later in the cooking stage.
• Prepare your meat: Cut your pork to size, roughly fist-size chunks, or even a little smaller if you prefer.
• Set up a marination bowl: Use a large bowl that can comfortably hold all the meat. This makes it easier to mix the pork and wine marinade without making a mess.
• Pick the right saucepan: Use a snug saucepan or pot for cooking. Avoid anything too large as it will require more water, which can dilute the flavours. The saucepan I am using is 24cm in diameter and 12cm tall.

Step-by-step instructions

Follow these simple steps using the images with their corresponding steps. If you get stuck, please watch my video for more help!

Marinate the meat

1. Mix with the coriander: Place the pork chunks into a large bowl and add ⅔ of the crushed coriander seeds. Give it all a good mix to coat the meat evenly.
2. Add the wine: Pour in the red wine, mix again, then drop in the bay leaves. Cover and refrigerate for at least 3 hours, but overnight is best for deeper flavour.

Sear for flavour

1. Strain and dry: Remove the pork from the marinade, reserving the liquid and bay leaves. Pat the pork dry with a paper towel to help it brown better.
2. Add the seasoning: Evenly coat the pork with salt and black pepper, making sure to season all sides.
3. Sear: Heat the olive oil in a saucepan over medium-high heat. Sear the pork in batches to avoid overcrowding and ensure it browns properly.
4. Infuse with coriander: Return all the seared pork to the pan and add the remaining ⅓ of the crushed coriander seeds. Stir to coat the meat evenly and release more of its aromatic flavour.

Cook and finish

1. Add the liquids: Pour in the reserved marinade and bay leaves, then add just enough water to ensure some pieces of pork are sticking out above the liquid.
2. Simmer the pork: Bring to a boil, then reduce to low heat, cover, and simmer for 1 hour.
3. Reduce the liquids: Remove the lid and cook uncovered for another 20 minutes, allowing the liquids to reduce slightly and intensify the flavours. Let the pork rest for 10 minutes before serving so the flavours can fully settle.
4. Serve and enjoy: Serve warm with bulgur pilaf, Greek yogurt, and some potatoes if you are looking to create a feast!

Top tips

• Marinate Overnight for Maximum Flavour: The longer the pork sits in the red wine and coriander seeds, the deeper the flavour. If you have time, marinate it overnight for the best results.
• Pat the Pork Dry Before Searing: Removing excess marinade helps the pork brown properly instead of steaming in the pan. A dry surface gives it a beautiful golden crust.
• Taste and Adjust Seasoning: Before serving, always taste your pork afelia and adjust the salt and black pepper if needed. 

Serving suggestions

• Cypriot Bulgur Pilafi: Known as pourgouri, this is a classic side dish that is commonly paired with afelia. It’s hearty, packed with amazing texture, and adds a beautiful contrast!
• Cypriot Shaken Potatoes: Patates antinaxtes are crispy, deep-fried baby potatoes, which are then cooked and shaken in red wine and coriander just like this meal! It’s another classic side that is often served together with this!
• Greek Yogurt: A big spoonful (or two) on the side is a must in my opinion! It’s cool and creamy, making it perfect with the pork and the sides above.
• Homemade Bread: A slice of fresh, warm, crusty bread is essential for mopping up every last drop of the delicious wine sauce.
• Greek Salad: To finish off, a Greek salad is the perfect addition to bring some freshness to the table.

📖 Recipe