Afelia (Pork in Coriander & Wine)

READY IN: 50mins
Recipe by Berts Kitchen Witch

This is a Greek recipe for Pork that I copied from a magazine a few years ago. Unfortunately, I do not remember the name of the magazine. It was on Mediterranean Cooking, and I have since given it away to a friend.

Top Review by FLKeysJen

I have never worked with coriander seeds and what a great flavor and scent! I toasted them first and the whole house smelled good, then put it a plastic bag and pounded them with a meat tenderizer. This is good and you can definitely taste both the wine and coriander. I leave four stars instead of five only because I had lots of liquid leftover at the end. I'm not sure why it didn't burn off but it would be nice to turn it into a thick sauce which I may try if it happens again next time.

Ingredients Nutrition


  1. Season the pork cubes with the salt, and pepper.
  2. Combine the coriander seeds with the wine in a large dish, add pork, and cover.
  3. Refrigerate for 2-4 hours, stirring once or twice.
  4. Heat oil in a large enough pot.
  5. Using a slotted spoon, remove pork from the wine marinade, and reserve the marinade.
  6. Brown pork, turning frequently,until well browned on all sides, about 10 minutes.
  7. Add reserved marinade back into pot.
  8. Add enough water to just cover the meat.
  9. Bring to a boil.
  10. Reduce heat, cover pot, and simmer 30-45 minutes, until meat is fork tender and most of the liquid has evaporated.
  11. Taste, and re season with more salt and pepper, if desired.

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