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Afelia a traditional Cypriot pork dish

With potatoes from the pan flavored with coriander and red wine


  1. Grind the coriander seeds in the mortar

  2. Cut the meat into cubes of about 3-4 cm

  3. Remove the bone and add it to the rest of the meat

  4. Mix the meat with the coriander seeds until it is well flavored

  5. Add wine and olive oil and knead

  6. Cover with film and place in the fridge for 1-2 days

  7. Drain and dry the meat well with absorbent kitchen paper

  8. Wash the potatoes with the skin and beat them with a pestle to make a slit.

  9. Season them with salt them

  10. Add oil in the pan and as soon as it gets hot, fry the meat on all sides.

  11. Sprinkle with coriander and mix

  12. Deglaze with white wine and boil for two minutes.

  13. Add salt and freshly ground pepper

  14. Cover with a lid and leave on medium heat for about 40 minutes

  15. In a pan I place the potatoes in the oil, before it gets too hot and boil for about 20 minutes until they are soft

  16. Increase the temperature and leave until they color.

  17. Remove the oil and mix potatoes and coriander in a dry pan. Deglaze with red wine and stir.


For the pork

1 ½ kg pork (neck, belly)

For the marinate:

1 to 1 ½ cups dry red wine

½ cup olive oil

1 tbsp coriander crushed in a mortar

For braising:

½ cup olive oil

1 ½ cup dry white wine

1 tbsp coriander crushed in a mortar

salt + pepper


For the potatoes:

700 g baby potatoes

½ tsp coriander crushed in a mortar

¾ cup dry red wine

Olive oil for frying

1 cup = 200ml

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