Afelia in the Oven

• 1 ½ kg pork belly and neck (or shoulder), cut into large cubes
• 1 ½ teaspoons (12g) salt
• ½ teaspoon black pepper
• 2 tablespoons (20g) dried crushed coriander
• 1 ½ cups (375ml) dry red wine
• ½ cup (125ml) sweet red wine or Commandaria
• ⅓ cup (75ml) olive oil
• ⅓ cup (85ml) water

For the Pourgouri

• ⅓ cup (85ml) olive oil
• ½ cup (75g) finely chopped onion
• ½ cup (70g) vermicelli
• 1 ½ cups (340g) pourgouri (bulgur wheat) for pilaf
• 1 cup (250g) fresh grated tomato
• 1 teaspoon (5g) sugar
• 1 ½ teaspoons (12g) salt
• 1 vegetable stock cube
• 1 liter (4 cups) water

For the Afelia:

1. The day before, place the meat in a bowl and sprinkle with salt and pepper. Add one tablespoon of dried coriander and the dry and sweet red wine.
2. Cover with plastic wrap and place the afelia in the refrigerator. Periodically, remove from the refrigerator and stir the meat to ensure it marinates evenly.
3. Remove the afelia from the refrigerator and let them come to room temperature. Place them in a baking dish along with their juices, the olive oil, and the water.
4. Crumple a piece of non-stick parchment paper and spread it over the meat to cover the entire baking dish. Cover with aluminum foil and bake in a preheated oven at 180°C for 2 hours.
5. Remove from the oven, remove the cover, turn the afelia, and continue baking for another 10-20 minutes or until golden brown and tender. Periodically, stir.

For the Pourgouri:

6. In a small pot, add the olive oil and sauté the onion until it starts to color, for 3-4 minutes. Then, add the vermicelli and stir until toasted, about 3-4 minutes.
7. Let the vermicelli get some color, as this is what will give flavor to our pourgouri. Add the pourgouri and stir.
8. Add the tomato, the sugar (to balance the acidity of the tomato), and stir. Add the salt, vegetable stock cube, and water.
9. Stir well, lower the heat, and simmer for about 10 minutes. Periodically, stir. Simmer until all the water has evaporated and the pourgouri is cooked.
10. Remove from heat and cover with the lid until the afelia are cooked. Serve the afelia with the pourgouri and, if desired, accompany with yogurt.