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Cypriot afelia pork cubes in a red wine sauce with crushed coriander seeds in a dark clay pot

Cypriot Afelia: Pork Braised in Red Wine

Pork shoulder marinated in red wine and crushed coriander, then browned and simmered until tender in a rich, dark sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 900 g Pork shoulder, cut into 4 cm cubes
  • 300 ml Dry red wine divided between marinade and cooking
  • 2 tbsp Coriander seeds, whole, coarsely crushed
  • 3 tbsp Olive oil
  • 1 tsp Salt plus more to taste
  • 1/2 tsp Black pepper, freshly ground
  • 1 Bay leaf optional
  • 100 ml Water only if sauce reduces too fast

Method
 

Marinate the pork
  1. In a bowl, mix the pork cubes with the crushed coriander seeds, half the red wine, a pinch of salt, and pepper.
  2. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Brown and braise
  1. Lift the pork out of the marinade with tongs and pat it dry with paper towel. Reserve the marinade liquid.
  2. Heat the olive oil in a heavy pot over medium-high heat. Brown the pork in batches, 3 to 4 minutes per side, until deep brown all over. Don't crowd the pot.
  3. Return all the pork to the pot. Pour in the reserved marinade, the rest of the wine, and the bay leaf. Bring to a simmer.
  4. Lower the heat, cover, and simmer for 45 to 50 minutes, stirring now and then, until the pork is fork-tender. Add a splash of water if the sauce reduces too fast.
  5. Uncover for the last 10 minutes if the sauce looks thin, to let it thicken and coat the pork. Taste and adjust the salt and pepper before serving.

Notes

  • Marinate pork for at least 1 hour, overnight is better for flavor.
  • Don't crowd the pot when browning, or the pork won't color properly.
  • Crush coriander seeds coarsely, don't grind them into powder.
  • Simmer covered and low, checking at 45 minutes for tenderness.