MY FAMILY'S AFELIA (CYPRIOT PORK DISH)

MY FAMILY'S AFELIA (CYPRIOT PORK DISH) image

Yield 4 people

Number Of Ingredients 5

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-2lbs of Pork Shoulder, cut in small cubes (if you have a butcher near by they can do this for you)
-4 tablespoons Greek Extra Virgin Olive Oil
-2 tablespoons whole coriander seeds, crushed (it is important to freshly crush the seads yourself either in a spice grinder or mortar and pestle. This will give you the freshest and most intense flavors and aroma that can come from coriander)
-1 cup dry red wine
salt and pepper to taste

Steps:

add cubed pork to a medium large saucepan with a little more than enough water to cover the meat and a pinch of salt. (you do not want to drown the pork, just enough so that it is covered). Bring the meat to a boil. When the fat rises to top in the form of a foam skim most of it off (i prefer to leave some of the fat as it mixes back in and gives a nice flavor, but you can take it all out if you want to cut more calories) Once the fat has been skimmed to your liking, reduce the heat to low, and continue cooking until most of the liquid is absorbed and the meat starts to turn brown. You can stir occasionally to prevent meat at the bottom of the pan from burning. Once most of the liquid has absorbed and evaporated add 3 tablespoons of the olive oil and stir. Then add the crushed coriander and keep mixing until the meat gets more evenly brown. At this point you add the 1 cup of wine and stir again until most of it is absorbed. At this point remove the pot from the heat. Add the remaining tablespoon of the olive oil, stir and season with salt and pepper to taste. You can serve this either as an appetizer or a main course. If you chose to make this a main course it pairs great with another cypriot dish called Mougentra.