Pork Afelia
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
- 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
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.