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  • Preparation and cooking time
    • Total time
    • Marinade for 4 hours
  • More effort
  • Serves 4
Afelia is a traditional dish eaten in both Greece and Cyprus. It's usually cooked in an earthenware dish (called tava) in a clay oven. The pork is marinated in red wine with crushed coriander seeds


  • 675g pork fillet
  • 4tps coriander seeds
  • 45ml olive oil
  • 2 large onions sliced
  • 300ml red wine
  • salt and ground pepper
  • fresh coriander/parsley to garnish


  • STEP 1
    cut pork into small pieces
  • STEP 2
    Finely crush coriander seeds with a pestle and mortar taking care to cover the mortar to stop the seeds jumping out. You can also use a rolling pin but keep covered with a tea towel or seeds will escape. Add to the pork with salt and pepper
  • STEP 3
    Leave to marinate in fridge for about 4 hours (or overnight)
  • STEP 4
    Pre-heat oven to 160C (325F/Mark 3)
  • STEP 5
    Heat some of the oil and fry meat on a high heat for a few minutes until golden and then add to tava or oven-proof dish
  • STEP 6
    Heat remaining oil, add onions and fry until soft and transluscent in colour
  • STEP 7
    Add wine and simmer for a few minutes
  • STEP 8
    Pour over meat and cover with lid or foil and cook for at least one hour until meat is soft

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