Afelia Pork in Coriander Wine
Immerse yourself in the robust flavors of Cyprus with Afelia Pork in Coriander Wine, a traditional dish that marries tender pork with aromatic spices and velvety red wine. This hearty recipe starts with succulent pork shoulder or belly, marinated to perfection in crushed coriander seeds and dry red wine, infusing every bite with savory, tangy depth. The pork is then seared to golden perfection and gently simmered with garlic, bay leaf, and a touch of seasoning to create a rich, aromatic sauce. Perfectly balanced between earthy and zesty, this dish is ideal for a cozy family dinner or a special Mediterranean-inspired feast. Serve it with crusty bread, fluffy rice, or roasted vegetables to soak up every bit of that luscious sauce, and watch it become your new favorite comfort food.
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Recipe Information
Ingredients
- 800 grams Pork shoulder or pork belly (boneless)
- 2 tablespoons Coriander seeds (crushed or lightly ground)
- 250 milliliters Red wine (dry)
- 3 tablespoons Olive oil
- 3 cloves Garlic (finely chopped)
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 100 milliliters Water (optional, to adjust consistency)
Instructions
Cut the pork into bite-sized cubes, about 2-3 cm in size.
In a large bowl, combine the pork cubes with the crushed coriander seeds, red wine, and 0.5 teaspoons of salt. Mix well, cover, and refrigerate to marinate for at least 4 hours or overnight for best flavor.
Heat the olive oil in a large, heavy-bottomed pot or skillet over medium-high heat.
Remove the pork pieces from the marinade, reserving the marinade for later use. Pat the pork dry with paper towels to ensure better browning.
Add the pork to the hot oil in batches (to avoid overcrowding) and sear on all sides until golden brown, about 6-8 minutes per batch. Remove browned pork and set aside on a plate.
In the same pot, reduce the heat to medium and add the chopped garlic. Sauté for 1-2 minutes until fragrant, making sure not to burn it.
Return the seared pork to the pot. Pour in the reserved marinade, add the bay leaf, and stir gently to combine.
Season with the remaining 0.5 teaspoon of salt and the black pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the pork simmer gently for 45-50 minutes, stirring occasionally. If the sauce reduces too much, add a splash of water to maintain a slightly thick and saucy consistency.
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Serve hot with crusty bread, rice, or roasted vegetables.
Nutrition Facts
Calories |
2645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.6 g | 262% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 560 mg | 187% | |
| Sodium | 2938 mg | 128% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.1 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2684 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
