Afelia (Cypriot Pork Stew)
1988, Kofinou. I sit in our kitchen watching my mother cook Afelia. I see the pork bacon go into the pot with plenty of olive oil and sizzle. She removes the excess oil and pours in some of the red wine my father brought from Troodos. Then she adds a little water for the meat to cook and instructs me to crush the dried coriander. She takes a good pinch of coriander between her fingers and adds it to the pot. She adds salt and then expertly mixes the Afelia before serving it with bulgur wheat…
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INGREDIENTS
- 1 kg pork bacon, cut into large cubes
- ½ cup (115ml) olive oil
- 1 cup (250ml) dry red or white wine
- 1 ½ cups (375ml) hot water
- 1 teaspoon (8g) salt
- 1 pinch freshly ground black pepper
- 1 ½ tablespoons (10g) crushed dried coriander
METHOD
- In a pot, add the olive oil and brown the meat on all sides, about 15 minutes.
- Remove the oil, leaving just a little in the pot, and pour in the wine.
- Let it boil until the alcohol evaporates, about 7 - 8 minutes, then add the water. Let it come to a boil, lower the heat, and simmer for 40 minutes. Stir occasionally.
- Uncover the pot, add the salt, pepper, and one tablespoon of the coriander. Simmer for another 20 - 30 minutes or until the meat is cooked through.
- Sprinkle with the remaining coriander and serve.
