Afelia

Afelia

Cypriot pork in red wine and coriander, marinate then braise, serves 6

Ingredients

The marinade
pork shoulder    1kg, in bite-size pieces
red wine         500ml
coriander seeds  2 tbsp, crushed
cumin            1/2 tsp
bay leaves       2
black pepper     plenty

To cook
olive oil        80ml
water            120ml
salt             1 tbsp
mushrooms        300g, sliced (optional)

Coriander seed is the whole point of afelia. Crush it coarsely, do not grind it to powder, so you get little bursts of it.
Pork neck or shoulder. The wine both flavours and tenderises, so give it overnight if you can.
The mushrooms are optional and not traditional, but they soak up the sauce well.

Recipe

1. Mix the pork with the marinade. Cover and chill overnight, or at least 3 hours. Drain, keeping the marinade:

[red wine 500ml, coriander seeds 2 tbsp, cumin 1/2 tsp, bay leaves 2, black pepper plenty]

2. Warm the oil in the Dutch oven over medium high heat and brown the pork on all sides.

Pat the pieces dry first so they colour rather than stew in the marinade clinging to them.

3. Pour in the reserved marinade and let it bubble, then add the water and salt. Lift out the bay leaves after 10 minutes:

[reserved marinade all, water 120ml, salt 1 tbsp]

4. Lid on, turn down low, and simmer gently for about 1 hour 15 minutes, until the pork is tender and the sauce is dark and reduced. Add a splash of water if it gets too dry.

5. If using mushrooms, fry them in a little oil in a separate pan until golden, season, then stir them through the pork for the last couple of minutes.

❄ Freezer
Freeze: cool completely, then portion into bags or tubs (before adding mushrooms).
Reheat: from frozen on a low heat with the lid on, or thaw in the fridge first.
Keeps: 3 months frozen, 3 days in the fridge.

Source: Kopiaste.