Afelia Cypriot Pork Braised in Red Wine

Cut the pork shoulder into bite-sized pieces.

Toast coriander seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.

Crush the toasted coriander seeds using a mortar and pestle or spice grinder.

Heat olive oil in a large pot over medium heat until shimmering.

Add the pork pieces and brown on all sides, about 5-7 minutes.

Add chopped onions and minced garlic to the pot, cooking until softened, about 3-4 minutes.

Stir in the crushed coriander, bay leaves, black pepper, salt, and cinnamon.

Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom.

Add enough water to cover the meat, then bring to a boil.

Reduce heat to low, cover, and simmer for 1.5-2 hours until the pork is tender.

While the pork cooks, peel and chop the potatoes and carrots.

After 1.5 hours, add the potatoes and carrots to the pot.

Continue to simmer for an additional 30-40 minutes until the vegetables are tender.

Remove bay leaves and adjust seasoning if necessary.

Garnish with chopped parsley before serving.

Equipment Needed

Dietary

Allergens