Monday, 28 November 2011

Sluttishly Savoury: Afelia


Last week I went to Cyprus and was basically fed and fed and fed until I had to change my usual belt notch (yes, after just four days, THANKS VERY MUCH FOR THAT Cyprus Tourist Organisation). Of all of the things I ate, a dish called afelia was the one I was still banging on about when I got home. Just three days after I arrived home, I had a bash at making it myself. The secret ingredient is a handful of bashed up coriander seeds but it's basically half a pig cooked in a bottle of red wine and there is never going to be anything bad about that.

I'm amazed that with such a short cooking time the pork gets so tender, but this is a gooey, unctuous sticky plate of pig happiness. The fat on the pork tastes excellent, but if you're not a fan, you could always adapt the recipe to suit. Your house will also smell like red wine for the REST OF THE WEEKEND.

To feed four hungry people, you'll need:
  • 1 kilo of diced pork shoulder
  • salt and pepper
  • 2 cloves of garlic, sliced
  • 1 onion, sliced
  • 2 tbsp coriander seeds, ground and bashed up
  • 1 bottle of red wine (you won't use it all in cooking, but you're going to drink some of it)
  • 2 tbsp sugar
  • Spinach (totally optional and not at all traditional but I needed something green to battle my heart attack)
Make it!
  • Brown the pork in a large pan with the salt and pepper.
  • Add the garlic, onion and coriander seeds. Let it all cook together a little while you pour yourself a glass of red.
  • Throw in loads of red wine (leave enough for another glass - you might use it later, you might get to drink it) and add the sugar, give it all a stir.
  • Looks a bit rubbish, doesn't it? Cover and leave it to simmer on a low heat and MAGIC happens. Actual magic.
  • Check on it in about forty minutes. Doesn't it look tasty now? If it's looking a bit dry, add the rest of the wine. If not, drink! Continue simmering for another hour or so, drinking the wine and pootling about. Add the spinach at the last minute if you fancy it.
  • You're done! You've just made afelia, the tastiest pork and red wine thing known to man. Or to me, anyway.
  • Dish up with your favourite carb. If you're going to put yourself into a food coma, you might as well go all out.

7 comments:

  1. Just reading the list of ingredients makes me happy.

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  2. It is a very happy meal. I've run out now. Have to make some more.

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  3. It's at times like this I wish I ate meat. Quorn in red wine just doesn't have the same ring to it.

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  4. Lady, that's just ruining a decent bottle of red.

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  5. Siany, how many does a recipe this size feed? Sounds delicious...Thanks :-)

    ReplyDelete
  6. Oh, a small army! I reckon you'd happily feed four hungry people with this. It fed two very well and gave us lots of lovely leftovers.

    Of course, if you used less pork for less people, you'd have more wine to drink - always something to consider.

    ReplyDelete

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