Cyprus Afelia (Braised Pork In Red Wine)
1 kg pork shoulder, cut in cubes
400 ml red dry wine
4 tbsp coriander seeds
4 tbsp olive oil
Step 1: Cut the pork in 5cm cubes, place them in a bowl and cover the meat with the wine.
Step 2: Using a pestle and mortar, bash the coriander seeds to release all the aromas and flavours. Add them to the meat as well. Stir the seeds into the meet. Cover the meat with foil and place the bowl in the fridge overnight. The longest you leave the meat to marinate, the strongest the flavour.
Step 3: When you are ready to cook it, place in a pot and put on a high heat. Once it starts boiling, turn the heat to the lowest setting and let it simmer for about one hour. When the meat is nearly ready, add the olive oil, salt and pepper. The meat is ready when it turns into a nice golden brown colour.