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Cypriot Afelia – Pork Braised in Red Wine and Coriander

Afelia is a traditional Cypriot dish featuring tender pork braised in red wine and fragrant coriander. This rustic yet elegant preparation dates back centuries, reflecting Cyprus' rich culinary heritage. The combination of earthy coriander and robust red wine imparts a deep, aromatic flavor to the succulent pork. Typically served with bulgur pilaf, Afelia embodies the island’s love for simple yet flavorful ingredients. The dish is perfect for gatherings, offering a comforting and hearty meal that pairs beautifully with fresh herbs and citrus. Whether enjoyed as a family dinner or a festive centerpiece, Afelia showcases the essence of Mediterranean cuisine—bold flavors, wholesome ingredients, and time-honored cooking techniques.

Main | Cypriot | Dairy-Free | Egg-Free | Nut-Free | Shellfish-Free | Soy-Free | Braised Meat Dish | Pot | Bulgur | Coriander | Garlic | Pork | Braising | Sautéing | Searing | Simmering | Family Gathering | Festive
Time to complete

Prep

15min

Cook

1h 30min

Wait

0 minutes

Total

1h 45min

Ingredients (Makes 6 portions)

Ingredients

  • 1 kg (2.2 lb) pork shoulder, cut into 3-4 cm (1.2-1.6 in) cubes
  • 2 cloves garlic, whole
  • 2 bay leaves
  • 200 ml (¾ cup) dry red wine
  • 2 tbsp ground coriander
  • 1 tsp ground cumin
  • Salt, to taste
  • Freshly ground white pepper, to taste
  • 50 ml (3 tbsp) olive oil
  • 70 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 250 g (1¼ cups) bulgur
  • 50 g (1¾ oz) vermicelli
  • 500 ml (2 cups) water
  • 3 canned plum tomatoes, blended

For Serving/Garnishing

  • ½ bunch fresh parsley, finely chopped
  • Lemon juice, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 9
  • Protein: 15
  • Carbohydrates: 10
  • Fiber: 2
Directions

Searing the Pork

  • 1. Heat 50 ml (3 tbsp) olive oil in a large pot over medium heat. Add the pork cubes and sear for 4-5 minutes until browned on all sides.

Simmering the Pork

  • 2. Pour in 250 ml (1 cup) water, season with salt and white pepper, and add the whole garlic cloves and bay leaves. Cover and simmer for 1 hour, or until the pork is tender and most of the liquid has evaporated.

Adding Aromatics and Wine

  • 3. Remove the garlic and bay leaves. Stir in the ground coriander and cumin, cooking for 1-2 minutes. Increase the heat to high and pour in the red wine, allowing it to bubble vigorously.

Final Cooking

  • 4. Cook for another 5-6 minutes, stirring occasionally, until the wine has mostly evaporated and the pork is coated in a rich, aromatic glaze.

Preparing the Bulgur Pilaf

  • 5. Heat 70 ml (¼ cup) olive oil in a separate pot over medium heat. Sauté the chopped onion and garlic for 2-3 minutes until softened.

Cooking the Bulgur

  • 6. Add the bulgur and vermicelli, stirring for 5-6 minutes until lightly toasted. Pour in the water and blended tomatoes, reduce heat to low, and simmer for 20 minutes until the bulgur absorbs all the liquid.

Finishing Touches

  • 7. Stir in the chopped parsley, season with salt and white pepper, and add lemon juice to taste. Serve alongside the Afelia.
Cookix's Secrets

Alternative Cooking Methods

  • Try slow-cooking the pork for an even more tender result.

Cooking Tips

  • For deeper flavor, marinate the pork in red wine and coriander for a few hours before cooking.

Flavor Enhancements

  • Add a pinch of cinnamon or cloves for a warm, aromatic twist.

Healthier Version

  • Use lean pork cuts and reduce the olive oil for a lighter dish.

Ingredient Substitutions

  • Replace vermicelli with orzo or omit it entirely for a simpler pilaf.

Seasonal Tweaks

  • In summer, serve Afelia with grilled vegetables instead of bulgur pilaf.

Serving Suggestions

  • Pair Afelia with a crisp green salad and a glass of Cypriot red wine for a complete meal.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.