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Afelia (Pork in Coriander & Wine)

Afelia (Pork in Coriander & Wine) created by FLKeysJen

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

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