Home » Pork Afelia Recipe

Pork Afelia Recipe

Celebrating SA National Shiraz Day today (21 August) and 7 days / ways with Shiraz (21 – 27 August) with Leopard’s Leap and Shiraz South Africa, I’ve created this Pork Afelia recipe.

pork afelia recipe with shiraz red wine

Pork Afelia is a traditional and popular Cypriot dish. It combines pork, red wine, and coriander. It is easy, cost-effective and delicious. We promise it will soon be a go-to weeknight dinner.

pork afelia recipe with shiraz red wine

As with any recipe, there are many variations. My take on the Pork Afelia includes cooking the meat in red wine instead of marinating it in the wine. I also add beef stock which might not be very traditional, but adds a whole lot of flavour. For my recipe I use the beautifully balanced Shiraz from Leopard’s Leap. This dish is hearty and satisfying!

pork afelia recipe with shiraz red wine

Serve with fluffy rice and enjoy with a glass of Leopard’s Leap Shiraz.

Always drink responsibly/ Not for persons under the age of 18.

pork afelia recipe with shiraz red wine

Buy your Leopard’s Leap Shiraz here. Let us know when you try the recipe!

pork afelia recipe with red wine

Pork Afelia

Author: Natasha Marais
A traditional and popular Cypriot dish, it combines pork, red wine, and coriander. 
Course Main Course
Cuisine Greek
Servings 2


  • 500 g deboned Pork neck diced
  • 3 tbsp olive oil
  • salt & black pepper
  • 1 onion diced
  • 2 tbsp coriander seeds
  • 5 cloves garlic chopped
  • 3 bay leaves
  • 500 ml Leopard's Leap Shiraz
  • 1 tbsp brown sugar
  • cups beef stock


  • Over high heat, fry the pork in theolive oil. Do in 2 batches to ensure the pan is not overcrowded and you end up steamingthe meat. Season with salt and cracked black pepper.
  • Once meat is brown on all sides, remove and set aside. To the same pot /pan, add the onion and fry for a minute. Roughly grind the coriander seeds in apestle and mortar and add to the onions.
  • After a minute, add the garlic andbay leaves and cook for another minute before adding the meat back to the pot /pan.
  • Add the wine and sugar, then cookuncovered for about 30 minutes until all wine has reduced and the meat iscovered in a thick, sticky sauce.
  • Now add the beef stock and cook covered for an hour or until meat isdone to your likeness. If your sauce isn’t thick enough at this stage, justcook uncovered for a bit to allow it to reduce.
  • Serve with fluffy rice, garnishwith fresh coriander, and enjoy with a glass of Leopard’s Leap Shiraz.
Keyword Afelia, cooking with wine, greek, pork, pork cooked in red wine, red wine

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating