Cyprus Pork Braised with Coriander and Red Wine

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A signature dish of Cyprus, this pork braise is marinated overnight in dry red wine and freshly crushed coriander seeds, then slowly cooked with onion and bay until meltingly tender. The coriander's citrusy warmth and the wine's fruit give the sauce a deep, rustic character traditionally served with crusty bread or buttered rice.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 38 gProtein
• 520 mgSodium
• 760 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 5 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the marinade

• 1.5 lb (700 g) boneless pork shoulder, cut into 1.5-inch cubes
• 1 cup (240 ml) dry red wine, such as Maratheftiko or Cabernet
• 2 tablespoons coriander seeds, freshly crushed
• 3 garlic cloves, smashed
• 2 dried bay leaves
• 1 teaspoon whole black peppercorns

For cooking

• 3 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 1 tablespoon tomato paste
• 1 teaspoon sea salt, plus more to taste
• 1/2 cup (120 ml) water or pork stock
• Fresh coriander leaves, to garnish

Directions

1. Combine pork cubes, red wine, crushed coriander seeds, garlic, bay leaves, and peppercorns in a non-reactive bowl. Cover and refrigerate at least 4 hours, ideally overnight, turning once or twice.
2. Drain the pork through a sieve, reserving the marinade liquid. Pat the meat dry with paper towels and strain the marinade, keeping the wine separate from the solids.
3. Heat the olive oil in a heavy Dutch oven over medium-high heat. Working in batches, brown the pork cubes on all sides, about 2 minutes per batch. Transfer to a plate.
4. Reduce heat to medium and add the chopped onion to the same pot. Cook, stirring, until soft and golden, about 6 minutes. Stir in the tomato paste and cook 1 minute more.
5. Return the pork and the reserved marinade solids to the pot. Pour in the strained wine and 1/2 cup water. Bring to a simmer, cover, and reduce heat to low. Cook gently for 40 minutes, until pork is fork-tender and sauce has thickened.
6. Uncover and simmer 5 more minutes to concentrate the sauce. Taste and adjust salt. Scatter fresh coriander leaves over the top and serve hot with crusty village bread, lemon-roasted potatoes, or buttered short-grain rice.
7. Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavor deepens on reheating.

Cook’s Notes

• Crush coriander seeds in a mortar just before marinating; pre-ground coriander loses its bright citrus aroma quickly.
• For the best texture, marinate the pork overnight (12-24 hours) so the wine fully penetrates the meat.
• If the sauce reduces too much during braising, add a splash of warm water; it should coat the pork loosely, not dry out.
• Afelia is traditionally served as part of a Cypriot meze alongside village salad, olives, and halloumi, but also works as a hearty main.
• Leftover sauce is excellent spooned over fried eggs the next morning for a quick Cypriot-style breakfast.

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