Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Afelia (Pork chunks in red wine and coriander seeds sauce)
- 700 gm pork fillet
- 2 tbl coriander seeds
- 150 ml dry red wine
- 2 tbl oil
- 55 ml water
- 1 x salt and freshly milled bbck pepper
Directions
The night before trim any fat from the pork fillet and cut it into bite sized cubes then put the cubes into a bowl.
Using a pestle and mortar (or a bowl and the end of a rollingpin) lightly crush the coriander seeds then sprinkle them all over the pork cubes and mix well.
Now pour over the wine and stir everything again.
Cover the bowl with a cloth and leave to marinate in the bottom of the fridge overnight.
Next day strain the pork in a large sieve over a bowl and reserve the marinade.
Then heat the oil in a medium sized frying pan; when it is really hot fry the pork pieces in 2 batches to brown them removing the first batch to a plate then returning them to the second batch.
Add the reserved marinade bring to the boil season and cover the pan with a lid and turn the heat down to a gentle simmer.
After 10 minutes add the water and then recover the pan and cook gently for a further 30 minutes.
Serve the afelia on a bed of rice.
Category:Cyprian Recipes
Category:Cyprian Meat Dishes