Afelia - Pork Cooked in Red Wine with CorianderTheWorldWideGourmet.com
Total time: more than 2 hr
Marinating time: 4-8 hours
Preparation time: 10 minutes
Cooking time: 1 hour
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:150.7 kcal
Proteins:15.6 g
Fats:7.5 g
Carbohydrate:1.2 g
Fibers:0.5 g
Sugar:0.1 g
Cholesterol:48 mg
Sodium:40.1 mg
Calcium:13.7 mg
Energy:510 kcal
Proteins:52.7 g
Fats:25.3 g
Carbohydrate:4 g
Fibers:1.6 g
Sugar:0.4 g
Cholesterol:162.5 mg
Sodium:135.8 mg
Calcium:46.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1000
g
lean boneless pork, in cubes
250
ml
red wine
15
ml
coriander or cilantro seeds, coarsely crushed
salt
freshly ground black pepper
1
cinnamon stick
90
ml
sunflower or vegetable oil
METHOD
- Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
- Lift the meat our of the marinade and dry on kitchen paper. Keep the marinade for later.
- Heat the oil in a heavy-based casserole and brown the cubes of meat a few at a time, until all are crisp and brown. Add more oil if necessary.
- Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender.
- Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.
Kali orexi - Bon appetit!
...............
With the collaboration of the Tourist Office of
WINE SUGGESTIONS
Chardonnay
Sauvignon
Riesling
CHEF'S NOTES
Afelia is usually served with pourgouri pilafi and yogurt.
