Afelia Pork In Coriander Wine Food
CORIANDER PORK (AFELIA)
Make and share this Coriander Pork (Afelia) recipe from Food.com.
Provided by Elaniemay
Categories Pork
Time 8h20m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the pork fillet cubes with 100 gram rose wine, coriander powder, cinnamon, garlic, olive oil and soy sauce.
- Marinate for at least 8 hours.
- Take the meat out of the marinade and make it dry.
- Stir fry for 15 minutes until the meat is nice and brown.
- Add the marinade and the rest of the wine,
- Boil on high heat until the liquid has evaporated,.
- Decorate with green coriander.
AFELIA (PORK IN CORIANDER & WINE)
This is a Greek recipe for Pork that I copied from a magazine a few years ago. Unfortunately, I do not remember the name of the magazine. It was on Mediterranean Cooking, and I have since given it away to a friend.
Provided by Berts Kitchen Witch
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Season the pork cubes with the salt, and pepper.
- Combine the coriander seeds with the wine in a large dish, add pork, and cover.
- Refrigerate for 2-4 hours, stirring once or twice.
- Heat oil in a large enough pot.
- Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade.
- Brown pork, turning frequently,until well browned on all sides, about 10 minutes.
- Add reserved marinade back into pot.
- Add enough water to just cover the meat.
- Bring to a boil.
- Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated.
- Taste, and re season with more salt and pepper, if desired.
AFELIA
Afelia is a traditional dish eaten in both Greece and Cyprus. It's usually cooked in an earthenware dish (called tava) in a clay oven. The pork is marinated in red wine with crushed coriander seeds
Provided by jjones6
Time 2h
Yield Serves 4
Number Of Ingredients 0
Steps:
- cut pork into small pieces
- Finely crush coriander seeds with a pestle and mortar taking care to cover the mortar to stop the seeds jumping out. You can also use a rolling pin but keep covered with a tea towel or seeds will escape. Add to the pork with salt and pepper
- Leave to marinate in fridge for about 4 hours (or overnight)
- Pre-heat oven to 160C (325F/Mark 3)
- Heat some of the oil and fry meat on a high heat for a few minutes until golden and then add to tava or oven-proof dish
- Heat remaining oil, add onions and fry until soft and transluscent in colour
- Add wine and simmer for a few minutes
- Pour over meat and cover with lid or foil and cook for at least one hour until meat is soft
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- Marinate the meat with the wine, pepper, coriander, cumin and bay leaves and leave them overnight or at least three hours before cooking. Drain and reserve the marinade.
- Heat the olive oil in a sautéing pan and sauté the meat on both sides. Add the marinade, mix for a few minutes and add the water a well as the salt. Discard the bay leaves ten minutes after cooking.
- Cover sautéing pan with lid. Bring to a boil and then lower heat and simmer for about 1 hour 15 minutes or until the meat is tender, adding more water, if necessary.
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