The Most Delicious Afelia

Have you had enough of winter yet? It’s certainly not finished with us yet. I’m here once more to bring you a taste of sunshine from Cyprus.

Red wine or white wine, or both? When it comes to wine you don’t need to take sides, although we all have our preferences. Afelia is a traditional Cypriot dish. You can often find recipes including red or white wine. I’ve tried both and prefer white wine. Recipe ingredient also vary, but it must include, pork, wine, stock onion and crushed coriander seeds.

A traditional accompaniment to Afelia is bulgar wheat. 

Here is the recipe to make the flavourful, delicious pork in wine and coriander 

 Follow the instructions to make a tasty meal to serve 3 - 4 people.

Like My Mama Used to Make

Afelia Ingredients:

500g Pork shoulder, cut into cubes (Vegetarian and Vegan substitutes can be used). If you prefer softer meat use pork fillet.

1/4 tsp Salt

1/4 tsp Black pepper

2 tsp Dried coriander

1 Medium glass of white wine (or red)

2 Tablespoons of olive oil

1 Large onion

6 -10 Cherry tomatoes

Fresh chopped parsley, reserve some for garnishing

250ml of Vegetable Stock

Juice of 1/2 Lemon

2 tsp of Cornflour dissolved in 50ml of water (Omit if you prefer a thinner sauce)

Bulgar Wheat Ingredients:

1/4 cup of Filini (or equivalent pasta)

1 Tablespoon of olive oil

1/2 cup Bulgar wheat

2tsp Tomato puree

250ml Vegetable stock

To Serve: Natural yogurt, preferably Greek yougurt

Afelia Instructions:

If you prefer an even tastier Afelia marinade the pork, wine, crushed corriander seeds & seasoning, for at least 2 hours, preferably in the fridge overnight.

1. Add 2 tablespoons of olive oil to a heated frying pan.

2. Dice 1 large onion and fry in the olive oil until light brown.

3. Half six cherry tomatoes and add to the pan.

4. Brown 500g of pork shoulder (cut into cubes).

5. Season with 1/4 tsp of salt.

6. 3tsp ground/crushed, dried coriander seeds.

7. Add 1/4 tsp ground black pepper.

8. When the meat has brown, slowly add 1/2 - 1 glass of white (or red) wine.

9. Sprinkle with chopped parsley.

10. Add 250ml of vegetable stock.

11. Cook the dish until the liquid has reduced by half and the meat is tender.

12. Add the juice of half a lemon.

13. Stir in 2tsp cornflour mixed with water.

14. Continue to cook and stir until the sauce has thickened.

Keep warm on a low heat, add water if necessary.

Bulgar Wheat Instructions:

1. Add 1 tablespoon of olive oil to a heated pan.

2. When the oil is hot add 1/4 cup of Filini pasta to the pan.

3. Cook until light brown in colour.

4. Slowly add 1/2 cup of bulgar wheat.

5. Stir, then season with 1/4 tsp salt.

6. Add 250ml of vegetable stock.

7. Stir in 2tsp tomato puree.

8. Cook on a medium heat until the liquid is absorbed, stirring continuously.

Serve the afelia with the bulgar wheat and yogurt.

Watch our YouTube video with full instructions