Afelia is a traditional Cypriot dish featuring tender pork neck, marinated in dry red wine and crushed coriander seeds, then slow-cooked to perfection. This deeply flavorful stew is a beloved comfort food, embodying the rich culinary heritage of Cyprus.
Afelia: Cypriot Red Wine Pork Stew
Afelia is a traditional Cypriot dish featuring tender pork neck, marinated in dry red wine and crushed coriander seeds, then slow-cooked to perfection. This deeply flavorful stew is a beloved comfort food, embodying the rich culinary heritage of Cyprus.
Ingredients
- 1.5 kg pork neck or shoulder cut into 3-4 cm cubes
- 500 ml dry red wine such as Xynisteri or a robust red
- 2 tbsp coriander seeds crushed
- 1 large onion finely chopped
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 200 ml water or chicken broth as needed
Instructions
- In a large bowl, combine the pork cubes with the red wine, crushed coriander seeds, salt, and black pepper. Mix well to ensure all pork is coated. Cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove pork from marinade (reserve marinade) and pat dry with paper towels. Sear pork in batches until browned on all sides. Remove pork from the pot and set aside.
- Add chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the seared pork to the pot. Pour in the reserved red wine marinade and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add water or broth if needed, ensuring the pork is mostly submerged. Bring to a gentle boil, then reduce heat to low, cover, and slow-cook for 1.5 to 2 hours, or until the pork is fork-tender. Stir occasionally.
- Taste and adjust seasoning if necessary. Serve hot with traditional accompaniments like bulgur, rice, or roasted potatoes.
Notes
For the best flavor, marinate the pork for at least 8 hours or, ideally, overnight. Use a good quality dry red wine like a robust Cypriot Xynisteri or a similar full-bodied red. Afelia pairs wonderfully with bulgur wheat, roasted potatoes, or crusty bread to soak up the delicious sauce. Leftovers are often even more flavorful the next day.
