Coriander Pork Afelia
Elevate your dinner table with the irresistible flavors of Coriander Pork Afelia, a traditional Cypriot dish that perfectly balances aromatic spices with tender, slow-cooked pork. This recipe features succulent pork shoulder marinated in dry red wine and crushed coriander seeds, creating a deep and earthy flavor profile. The dish is infused with fragrant garlic, warm cinnamon, and a hint of bay leaf, then simmered to perfection for a rich, hearty sauce. Easy to prepare and cooked in just over an hour, this one-pot dish is ideal for family meals or dinner parties. Serve it with rice, bulgur, or crusty bread to soak up every drop of the luscious sauce. Perfectly warming and comforting, Coriander Pork Afelia is a must-try for anyone seeking bold Mediterranean flavors.
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Recipe Information
Ingredients
- 500 grams pork shoulder
- 200 ml dry red wine
- 2 tablespoons coriander seeds
- 2 tablespoons olive oil
- 3 units garlic cloves
- 1 unit bay leaf
- 0.5 teaspoons ground cinnamon
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 100 ml water
Instructions
Cut the pork shoulder into 2-3 cm cubes and place in a mixing bowl.
Crush the coriander seeds using a mortar and pestle or rolling pin to release their aroma. Add them to the pork.
Pour the red wine over the pork and mix well. Cover and refrigerate to marinate for at least 2 hours or overnight for best flavor.
Heat the olive oil in a large, heavy-based pot or skillet over medium heat.
Drain the pork from the marinade, reserving the liquid. Pat the pork cubes dry with kitchen paper.
Add the pork to the pot in batches and sear on all sides until golden brown. Remove the pork and set aside.
Mince the garlic cloves and add them to the pot. Cook for 1 minute until fragrant.
Return the pork to the pot, along with the reserved marinade, bay leaf, ground cinnamon, salt, and black pepper.
Stir everything together, then add 100 ml of water. Bring to a boil, then reduce the heat to low.
Cover the pot and allow the pork to simmer for 50-60 minutes, stirring occasionally, until the meat is tender and the sauce is thickened.
Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.
Serve hot with rice, bulgur, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 453 mg | 10% | |
*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.
