Afelia - Cypriot pork in wine and coriander

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice offers a non-alcoholic option while vinegar adds acidity.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner and more affordable than pork.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides similar health benefits with a neutral flavor.

bay leaves

🥗Healthier: dried thyme

💰Cheaper: oregano

Thyme and oregano can substitute for bay leaves in flavor.

Remove the silver membrane from the pork tenderloins.

Cut the pork into cubes, keeping them the same size.

Crush 2 tablespoons of coriander seeds using a pestle and mortar or a rolling pin, aiming for a coarse texture.

Add the crushed coriander seeds to the pork.

Add 2 bay leaves and a pinch of cinnamon to the pork.

Mix the pork with the spices and add half a bottle of red wine to cover the meat.

Cover with cling film and marinate in the fridge for 4 to 24 hours.

Drain the pork on kitchen towel to remove excess moisture.

Heat olive oil in a pan and season with salt and pepper.

Fry the pork cubes for 2 minutes on each side in batches, avoiding overcrowding the pan.

Once browned, return all the pork to the pan.

Add 1 tablespoon of honey and some of the wine marinade (about half).

Cover the pan and simmer for 20 to 30 minutes.

Add tomato puree and cook for an additional minute before serving.

Cooking Techniques

Equipment Needed

Spice Level: