Afelia (pork in red wine with coriander)
A dish that can feed a big friend
company, rarely
looks elegant. Aphelia is just one of these exceptions.
ny. And if you haven't tried it, you haven't seen Cyprus.
Ingredients
Servings 4-6- salt
- For garnish:
- 6 Art. l. olive oil
- 2 grapefruits
- 1 kg pork fillet
- 1 tsp chopped green oregano
- pitted black olives
- 1-2 tsp coriander seed
- cover
- 200 g soft cheese
- olive oil - 3 tbsp. l.
- 1 glass of dry red wine
- 200 g tomatoes
Cooking
Step 1
Rinse the meat, cut into large cubes. Prepare the marinade by mixing wine, coriander seeds and crushed cinnamon. Pour the marinade over the meat and leave for at least 4 hours, and preferably overnight. Remove meat from marinade, place on paper towels, and allow excess marinade to drain. Save the remaining marinade for later use.
Step 2
Heat the oil in a saucepan, put the pieces of marinated meat there, brown until golden brown. Drain excess oil from the pan, leaving the meat in it. Pour the meat with the remaining marinade, add a little water so that the liquid completely covers the meat. Salt, pepper. Cover and simmer for 35-40 minutes. over low heat until much of the liquid has evaporated and the sauce has thickened.
Step 3
Divide meat with sauce among plates. Serve with Cypriot Grapefruit Cheese Salad: Arrange thin slices of grapefruit, tomato and cheese cubes on a platter so that they overlap slightly. Garnish with olives on top and season with olive oil and herbs.