Afelia Recipes

AFELIA (PORK IN CORIANDER & WINE)

Steps:

• Season the pork cubes with the salt, and pepper.
• Combine the coriander seeds with the wine in a large dish, add pork, and cover.
• Refrigerate for 2-4 hours, stirring once or twice.
• Heat oil in a large enough pot.
• Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade.
• Brown pork, turning frequently,until well browned on all sides, about 10 minutes.
• Add reserved marinade back into pot.
• Add enough water to just cover the meat.
• Bring to a boil.
• Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated.
• Taste, and re season with more salt and pepper, if desired.

MY FAMILY'S AFELIA (CYPRIOT PORK DISH)

Steps:

• add cubed pork to a medium large saucepan with a little more than enough water to cover the meat and a pinch of salt. (you do not want to drown the pork, just enough so that it is covered). Bring the meat to a boil. When the fat rises to top in the form of a foam skim most of it off (i prefer to leave some of the fat as it mixes back in and gives a nice flavor, but you can take it all out if you want to cut more calories) Once the fat has been skimmed to your liking, reduce the heat to low, and continue cooking until most of the liquid is absorbed and the meat starts to turn brown. You can stir occasionally to prevent meat at the bottom of the pan from burning. Once most of the liquid has absorbed and evaporated add 3 tablespoons of the olive oil and stir. Then add the crushed coriander and keep mixing until the meat gets more evenly brown. At this point you add the 1 cup of wine and stir again until most of it is absorbed. At this point remove the pot from the heat. Add the remaining tablespoon of the olive oil, stir and season with salt and pepper to taste. You can serve this either as an appetizer or a main course. If you chose to make this a main course it pairs great with another cypriot dish called Mougentra.

AFELIA

Steps:

• cut pork into small pieces
• Finely crush coriander seeds with a pestle and mortar taking care to cover the mortar to stop the seeds jumping out. You can also use a rolling pin but keep covered with a tea towel or seeds will escape. Add to the pork with salt and pepper
• Leave to marinate in fridge for about 4 hours (or overnight)
• Pre-heat oven to 160C (325F/Mark 3)
• Heat some of the oil and fry meat on a high heat for a few minutes until golden and then add to tava or oven-proof dish
• Heat remaining oil, add onions and fry until soft and transluscent in colour
• Add wine and simmer for a few minutes
• Pour over meat and cover with lid or foil and cook for at least one hour until meat is soft

PORK AFELIA

Steps:

• Trim the pork and cut into chunks. Put in a nonporous glass dish or bowl; cover with red wine, refrigerate and marinate for at least 2 hours.
• Remove the pork from the marinade with a slotted spoon, reserving the marinade. Dry pork with paper towels and brown in the olive oil in a heavy-based saucepan, in batches if necessary. Remove pork from saucepan and set aside.
• Pour most of the oil out of the saucepan, leaving just enough to gently saute the coriander seeds until they are fragrant. Pour in the marinade, deglaze the pan and return the reserved pork. Add salt and pepper to taste.
• Bring the liquid to a boil; reduce heat to low and let simmer, covered, for about 40 minutes or until internal temperature of the meat has reached 145 degrees F (63 degrees C). When the meat is cooked, the liquid should be reduced and thick. If it is too thin, remove the meat temporarily and reduce the sauce by raising the heat.

CORIANDER PORK (AFELIA)

Steps:

• Mix the pork fillet cubes with 100 gram rose wine, coriander powder, cinnamon, garlic, olive oil and soy sauce.
• Marinate for at least 8 hours.
• Take the meat out of the marinade and make it dry.
• Stir fry for 15 minutes until the meat is nice and brown.
• Add the marinade and the rest of the wine,
• Boil on high heat until the liquid has evaporated,.
• Decorate with green coriander.