Pork Afelia
A traditional and popular Cypriot dish, it combines pork, red wine, and coriander.
Ingredients
- 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
- 1½ cups beef stock
Instructions
- 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.