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plate of cooked afelia pork with pourgouri and greek yogurt

Afelia Pork Recipe (Marinated In Red Wine)

This afelia pork recipe, which is marinated in red wine and coriander seeds, is a traditional Cypriot dish that is slow-cooked to perfection.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Cypriot, Greek
Servings 6
Calories 487 kcal

Ingredients
  

  • 1.5 kg Pork neck cut into chunks
  • 3 tablespoon Coriander seeds (coarsely crushed) ⅔ for marinade, ⅓ for cooking
  • 2 cups Red wine dry
  • 2 Bay leaves
  • ¼ cup Olive oil
  • 150 ml Water if needed
  • 22.5 grams Salt
  • 4.5 grams Black pepper

Instructions
 

Marinate the pork

  • Place the pork chunks in a large bowl. Add ⅔ of the crushed coriander seeds and mix well to coat the meat.
  • Pour in the red wine and mix again. Drop in the bay leaves, cover, and refrigerate for at least 3 hours, preferably overnight to enhance flavour.

Brown the pork

  • Remove the pork from the marinade, straining and reserving the liquid and bay leaves. Pat the pork dry with a paper towel for better searing.
  • Place the pork in a large dish and season evenly with salt and black pepper.
  • Heat the olive oil in a large pan over medium-high heat. Add the pork in batches (to avoid overcrowding) and sear on all sides until browned.
  • Once all the pork is browned, return it all to the pan. Add the remaining ⅓ of the crushed coriander seeds and stir to coat the meat.

Cook and finish

  • Pour in the reserved wine marinade and bay leaves. Stir to combine.
  • Add water as needed, ensuring some pieces of meat are still sticking out (see notes).
  • Bring to a boil, then reduce heat to low and cover. Simmer for about 1 hour, or until the pork is tender.
  • Remove the lid and cook uncovered for another 20 minutes to allow the liquids to reduce slightly. If you prefer extra-tender pork, continue simmering on low heat.
  • Turn off the heat and let the pork rest for 10 minutes, allowing the juices to settle before serving.

Video

Notes

  1. Coriander Texture: Crush the coriander seeds coarsely, not finely. This releases their aroma while maintaining texture in the dish.
  2. Adding Liquid: Add only enough water to keep some meat sticking out. Fully submerging the pork may result in too much liquid. Adjust as needed, especially if cooking longer.
  3. Serving Suggestions: Best paired with patates antinaxtes (Cypriot shaken potatoes) and pourgouri pilafi (bulgur wheat pilaf).

Nutrition

Calories: 487kcalCarbohydrates: 4gProtein: 47gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 150mgSodium: 1622mgPotassium: 991mgFiber: 1gSugar: 1gVitamin A: 8IUVitamin C: 1mgCalcium: 64mgIron: 4mg
Keyword afelia, pork afelia
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