Where it comes from
Afelia is among the most distinctively Cypriot dishes, built on the island's signature pairing of pork, red wine, and coarsely crushed coriander seed.
On the plate
Spoon up afelia and the pork is dark, tender, and glossy with reduced wine, the coriander seed crunching faintly and perfuming everything with its warm, citrusy-earthy aroma. Bite: deeply savory pork, the wine giving acidity and body, cinnamon a background warmth, and the coriander unmistakable — the flavor that says 'Cyprus' more than any other. With pourgouri and yogurt, it is the island's great braise.
How it works
Coriander seed, crushed coarse so it both perfumes and adds texture, is the signature. The red-wine marinade both seasons and slightly tenderizes; the long, gentle braise breaks down the pork's collagen while the wine reduces into a glossy, acidic sauce that balances the rich meat.
Variations
With mushrooms added. Made with rabbit. With a splash of Commandaria dessert wine. Drier (less sauce). With potatoes braised in. Served over rice instead of bulgur.
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓30 min active · 120 min waiting
How it's made
8 steps · Show ↓- 18 min
Cut 800 g pork shoulder into 4-cm cubes.
- 23 min
Crush 2 tbsp coriander seeds coarsely.
- 3125 min
Marinate the pork with the coriander, 300 ml dry red wine, 1 cinnamon stick, salt, and pepper 2 hours (or overnight).
- 44 min
Drain the pork, reserving the marinade; pat dry.
- 512 min
Brown the pork in 3 tbsp olive oil in a heavy pot, in batches.
- 63 min
Return all pork; pour in the reserved marinade and enough water to half-cover.
- 792 min
Cover and braise gently 90 min until the pork is fork-tender and the sauce is reduced and glossy.
- 84 min
Serve with bulgur pilaf (pourgouri) and yogurt.
