Afelia
Pork Casserole
Pork cooked in red wine and crushed coriander seeds.
Ingredients:
2 lbs ( 1kg) boned lean pork, diced
1 glass (200 ml) red wine
1 - 2 Tbs coriander seed, crushed coarsely
Salt and lots of freshly ground black pepper
1 stick cinnamon
6 Tbs sunflower or vegetable oil
Preparation:
1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
2. Lift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary.
4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the owen or on top for about 30 minutes or until the meat is ternder.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquids.
6 Serving
Courtesy of Cyprus Tourism
 Rome, Florence, Venice |
 Sicily Vacation |