Afelia (Cypriot Pork with Red Wine and Coriander)

Afelia is a Cypriot classic of pork slowly braised in red wine and crushed coriander seeds until tender. The dish’s warm, earthy spice comes straight from the island’s Venetian and Ottoman culinary history.

Ingredients

• 2 lbs (900g) pork shoulder, cut into chunks
• 2 tbsp coriander seeds, lightly crushed
• 2 cups dry red wine
• 3 tbsp olive oil
• 1 onion, sliced
• 2 bay leaves
• Salt and black pepper, to taste
• Chopped parsley, for garnish

Instructions

1. Marinate the pork
   Toss pork with crushed coriander seeds and red wine, cover, and marinate in the fridge at least 2 hours, or overnight.
2. Sear the pork
   Remove pork from marinade, reserving the liquid, and pat dry. Brown on all sides in olive oil.
3. Cook the onions
   Add sliced onion to the pot and cook until softened, about 5 minutes.
4. Simmer in the marinade
   Pour in the reserved wine marinade and bay leaves, season, and bring to a simmer.
5. Braise until tender
   Cover and cook on low heat 45 minutes to 1 hour, until pork is fork-tender.
6. Serve
   Discard bay leaves, garnish with parsley, and serve hot with bulgur pilaf or crusty bread.

Afelia tastes even better the next day, once the coriander and wine flavors have fully settled into the meat.