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Frixos Personal Chefing

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Pork Afelia

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This another recipe of Afelia which I simply love. Probably the most traditional Cypriot cooked dish bursting with the unique flavor of coriander and braised in red wine.
While some would enjoy this with potatoes deglazed in wine and coriander, I stay once again traditional with the option of tomato Bulgur pilaf and yoghurt.

Pork Afelia

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Have a look below at the full recipe. Don’t forget, you can always print it.
Alternatively, you can surf in my Facebook & Instagram pages to explore more mouthwatering recipes.

I hope you enjoy it!

Here you can find more of my recipes with Pork.

Pork Afelia

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Cuisine: Cypriot
Keyword: Food Recipes, Pleasures, Pork
Servings: 6 People

Ingredients

  • 1.750kg Pork Meat , ⅓ Shoulder Butt, ⅓ Pork Belly, ⅓ Pork Loin, cut in 2½cm cubes
  • 80ml Sunflower Oil , or rapeseed oil or Corn oil
  • tbsp Coriander Seeds , roughly crushed with a mortar and pestle, plus more for garnishing optionally
  • tbsp Cumin seeds , roughly crushed with a mortar and pestle
  • 2 cups red Dry Wine , about 400 ml
  • 70ml Water
  • tsp Sea Salt
  • ½ tsp freshly ground Black Pepper

Instructions

  • Start by adding the meat cubes in a bowl and seasoning them with the salt.
  • Place a large and deep frying pan, that takes a lid, on high heat and pour the oil. Let it heat-up really well and then sear the meat cubes in 2 batches aiming for a nice golden colour on all sides. When the 2nd batch is seared, return all the meat in the pan and add all-over it the coriander and cumin. Toss well and cook for 7’ while stirring frequently.
  • Pour the wine and the water, bring to a boil and simmer for about 30’ for the meat to get tender and a nice sauce to be created, with the pan’s lid askew. Add the black pepper and serve with the bulgur pilaf and the yogurt, while optionally garnishing with more crushed coriander.

2 Comments
  • Paul Dimitriades
    says:

    A favourite dish of mine and although I have cooked it many times, I must admit I have not been particularly good at it. (My mother’s was the best ever) I can see that your recipe differs from the way I have cooked it in the past and will be trying your way very soon. I will let you know how I get on.

    Which cut of pork do you think is the best for it?

    • admin
      says:

      Hi Paul, You need a cut that has fat in it without getting too far with it. I would say that the following combination would do: ⅓ Shoulder Butt, ⅓ Pork Belly, ⅓ Pork Loin. Maybe avoid the loin and use more of the butt (σπάλα). I also have another recipe that you can check out, https://frixospersonalchefing.com/recipe/afelia/ , in case you think that it’s more like your mums. Let me know how it goes and enjoy this special day of yours!

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