Entree: Cyprus – Central Culinary Region – Αφέλια ➤ Afelia (Pork braised in red wine with crushed coriander seeds)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 4 hrs

Total 6 hrs

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) dry red wine
- 2 tbsp (16 g) coarsely crushed coriander seeds
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium onion, thinly sliced, approx. 1 cup (150 g)
- 1 bay leaf
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 1 tbsp (15 g) tomato paste (optional, for color and depth)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Combine 1 cup (240 ml) red wine, 2 tbsp (16 g) crushed coriander seeds, 1 tsp (5 g) salt, and 1/2 tsp (1 g) black pepper in a bowl; add the 2 lb (900 g) cubed pork shoulder, cover, and marinate in the refrigerator at least 4 hours or overnight.
2. Remove pork from the marinade (reserve the marinade) and pat the cubes dry. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat and brown the pork in batches until nicely seared on all sides; set aside.
3. In the same pot, add the sliced onion and sauté until soft and beginning to color, about 6–8 minutes. Stir in 1 tbsp (15 g) tomato paste if using and cook 1 minute.
4. Return the browned pork to the pot, add the reserved wine marinade, 1/2 cup (120 ml) water or stock, and 1 bay leaf. Bring to a simmer, cover, and reduce heat to low.
5. Braise gently until the pork is fork-tender, about 1 to 1 1/2 hours. Remove the lid during the final 10–15 minutes to reduce and thicken the sauce if needed.
6. Adjust seasoning, discard the bay leaf, and sprinkle with 2 tbsp (8 g) chopped parsley. Serve hot with roasted potatoes, bulgur, or crusty bread.