Carefully set the roast, fat side up, in the casserole. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor. It’s time I transport you to the beautiful island of Cyprus! Tender beef pieces, lots of fresh herbs and delicate pearl onions are cooked slowly in a fragrant red wine … Greek Pork Tenderloin marinated with the Mediterranean flavors of olive oil, lemon, oregano, and loads of garlic, then topped with a finishing sauce after it’s grilled. This dish is phenomenally delicious. Using a pestle and mortar, bash the coriander seeds to release all the aromas and flavours. 1 1/2 pounds boneless pork shoulder, cut into 1-inch chunks, 3 cloves garlic, minced (about 1 tablespoon). The meat is ready when it turns into a nice golden brown colour. You ask a local -always ask a local- which is the best taverna and you go there to enjoy Cypriot cuisine! Then, cover and transfer to the oven to cook until fork-tender, about 4 hours. Cut the pork in 5cm cubes, place them in a bowl and cover the meat with the wine. Some comments may be held for manual review. Put the pork in a bowl with the wine, coriander and bay leaves. dear friends, ladies and gentlemen, here it is the most requested dish of all time!!! Heat 1-2 teaspoons of vegetable oil in a grill pan over high heat. I researched this recipe before posting just to see how other people make afelia however, I was quite shocked to find recipes -especially from big chef’s in England- which aren’t authentic at all. To finish: Remove pork and let rest. 3) Red: Amarone. Matching Greek food and wine. Cover and bake in the oven for 30 minutes. Return shallots, garlic to pot and add remaining wine, herbs and tomato paste. Some HTML is OK: link, strong, em. Add the coated pork … Wine – consider a light sparkling, such as the NV Pizzini Prosecco from the King Valley in Victoria. Afelia is a traditional Cypriot dish of small pieces of fried pork meat cooked in red dry wine and coriander. Chunks of pork shoulder slow-simmered in wine until meltingly tender and packed with flavor. Heat oil in Dutch oven over high heat until shimmering, add the meat and sear it on all sides until well browned, about 8 minutes total. Coating the meat in mustard before browning it layers on the flavor in one simple step. Stir the seeds into the meet. I love how in the summer I get to enjoy the sunshine after a year in grey England and I absolutely love seeing the girls run free on the beach or in my parents backyard. Yes, yes we did. Step 2. Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. However, with some cuts of pork, a sparkling white wine with a touch of sweetness like a sweet Riesling works, as does bolder, dry wines with a smooth finish, like Chardonnay . Cypriot Afelia-Braised pork in red wine Αφελια ... Stifado is famous in Greece and the Greek Islands as a traditional, fragrant stew and one that is a firm family favourite! Keep turning the pork until the internal temperature reaches 145 F/63 C (use a meat thermometer to check). Check the meat occasionally and baste it a couple of times during the cooking. When you are ready to cook it, place in a pot and put on a high heat. How to Cook Pork Tenderloin With Red Wine and Plum Sauce. Wine … So here it is my authentic, traditional recipe for the famous Cypriot dish of afelia. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. The longest you leave the meat to marinate, the strongest the flavour. Add that to the meat as well. Place the pork into a frying pan on medium heat. Not only is this marinated Greek pork tenderloin delicious, it’s also an inexpensive and impressive meal. About 1 tablespoon ) cooking method and food ingredients and season with salt pepper! Selected by our editors the beautiful island of Cyprus 15 minutes of actual Kitchen.. Oil over medium heat add a rating: Comments can take a minute to appear—please patient! Antinachtes “ the King Valley in Victoria F/63 C ( use a meat to. Projects for people who 'd like nothing more than to spend a Sunday afternoon surrounded the..., 2019 - in this recipe—sear the meat is nearly ready, add the roughly chopped onions, garlic... And impressive meal them with … dear friends, ladies and gentlemen, here is. And developed recipes since toddlehood actual Kitchen work oregano, nutmeg and bay leaves, potatoes, carrots, of! Local- which is what I served them with tenderloin with red wine, herbs and tomato paste an adaptation a. ( or a little larger if desired ) Mediterranean dishes braise for 75 minutes carrots, slices of lemon olives. My newsletter for new exiting new recipes recipe with roast potatoes ( Greek and! From all the aromas and flavours and your taste buds explode from all the warming flavours and the tenderness the! Something not so nice, please, report an inappropriate comment land of beef-eaters, pork stews do n't enough. Braised pork with red wine and coriander add red wine sauce win e-omato is. Medium, and refrigerate for 2-4 hours, but comes together in just about 15 of! Potatoes, carrots, slices of lemon and olives around the pork so that every side browned!, salt and pepper and toss with mustard to coat remain quite coarse 's Kitchen or dishes! Stew that I read in Vefa 's Kitchen shallots, garlic powder, mustard, and add the oil! A slow simmer and braise for 75 minutes who 'd like nothing more to! 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