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Tuesday, August 13, 2013

Afelia (Cypriot Braised Pork)


Recently I was watching the French food television show, Les Escapades de Petitrenaud (Dad's all-time favorite TV show) and got inspired by a recipe they featured. The show's host Jean-Luc Petitrenaud met up with the Mavrommatis family and together they cooked Cypriot dishes. My parents got married in Cyprus so I have a personal attachment to the country and it was my first time to hear about Cypriot cuisine. One of the featured recipes was Afelia, braised pork in red wine. It looked simple to make and it didn't need a lot of ingredients. Plus, it looked really delicious!



In a deep pan, heat some olive oil. Put in pork cubes and brown them.



Pour in 2 cups of red wine and let it simmer on low heat for 30 minutes. Ok, so according to the original recipe, you are supposed to add crushed coriander seeds. I accidentally bought dried coriander instead. I added 1 tablespoon.


 Season with salt and black pepper. Let it simmer 20 minutes more until the pork meat is tender.



Lunch is served: Afelia, Steamed Couscous, and Sauteed Zucchini

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