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.
I hope you enjoy it!
Here you can find more of my recipes with Pork.
|Prep Time||10 Minutes|
|Cook Time||35 Minutes|
- 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
- 2½ tbsp Coriander Seeds , roughly crushed with a mortar and pestle, plus more for garnishing optionally
- 1½ tbsp Cumin seeds , roughly crushed with a mortar and pestle
- 2 cups red Dry Wine , about 400 ml
- 70ml Water
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
- 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.