Ingredients
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½ cup/100ml/3½ fl oz corn oil or olive oil
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1.5kg – 2kg (3½ lbs or 4 lbs) pork cut into small pieces about 1inch square or according to taste. Traditionally this is made with belly of pork or fatty pork but if you are watching your weight then use leg of pork. Fattier pork makes nicer Afelia.
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1½ cup/275ml/10 fl oz water
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2 level dessertspoons coriander seeds, crushed.
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1 level teaspoon ground cinnamon
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¼ level teaspoon ground cloves
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1 level teaspoon ground black pepper
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1 cup/200ml/7 fl oz dry red wine
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65ml/2½ fl oz wine vinegar or ordinary vinegar
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Salt to taste
Method
Heat the oil in a large saucepan.
Add the pork and when browned add about a third of the water. Bring to boil, reduce heat and simmer for about 30 minutes or until the meat browns. Stir frequently to prevent sticking.
Add coriander seeds, cinnamon, cloves, pepper and some salt. Stir into meat. Turn the up the heat and pour in the remainder of the liquids. (*) Bring to simmering point, replace the lid and cook for a further 20 minutes or until tender and the liquid has reduced.
Serve with sauté or roast potatoes or pourgouri pilaf and a salad if you wish.
(*) Optional
I sometimes cook this dish with potatoes. You will need to fry the potatoes and then add them just before you bring to simmering point at * above. Baby potatoes are nicer but if you don’t have any just cut your potatoes into chunks.
Kali Orexi!
