HOW TO MAKE AFELIA
This traditional Cypriot dish maintains a special place in the Cypriot culinary repertoire. This popular fragrant dish is easy to prepare. It involves marinating pork in a flavourful mixture of aromatic herbs, spices, olive oil, wine and whole coriander seeds. Passed down through generations, several variations of this dish exist. All versions, however, contain the same basic ingredients and have the same method of preparation. Fresh coriander leaves can be used as a garnish and this meal is usually accompanied by bulgur pilaf or new potatoes along with a traditional Cyprus village salad. Other versions are served on a bed of rice, or with pita or crusty bread.
Ingredients:
2 kilos of diced pork
1/4 cup olive oil
4 finely chopped garlic cloves
1 teaspoon of black pepper
1 teaspoon of sea salt
2 teaspoons of ground coriander
1/4 cup of whole coriander seeds
1 cup of dry red wine
2 whole bay leaves
1 cup of water
Fresh coriander leaves for garnish
Instructions:
Create the marinade by placing the olive oil, chopped garlic, black pepper, salt, ground coriander, coriander seeds, red wine, and bay leaves into a mixing bowl.
Place the pork pieces into the marinade, mixing well and ensuring that the meat is evenly coated with the mixture.
Place the marinated pork in the refrigerator for at least 2 hours.
Heat a large pot over medium heat and then add the marinade mixture.
Sear the meat until it starts to brown and then lower the heat to a gentle simmer.
Add water as needed to prevent the pork from sticking to the pan and to maintain moisture.
Cover the pot and cook for about 1.5 hours or until the pork is tender.
Stir occasionally and add water when necessary.
Garnish with fresh coriander leaves and then serve on a bed of rice or bulgur pilaf. This meal can also be accompanied by new potatoes along with a traditional Cyprus village salad.
