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Recipe: Afelia (Pork and Onions in Wine)

This Greek Cyprus delicacy is easy, delicious and hearty. Serve it with greens or a nice big salad with olives. Oh and warm bread.


  • 1.5 lbs pork fillet (loin, tenderloin or boneless leg)

  • 4 teaspoons coriander seeds, mortar-and-pestled (or 1 Tablespoon ground coriander)

  • 1/2 teaspoon sugar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon Aleppo pepper

  • 1/4 cup olive oil

  • 2 large onions (4 inch diameter at least), thinly sliced

  • 1.5 cups red wine

  • Torn or rougly chopped cilantro, for garnish


  • Mixed the coriander, sugar, salt, black pepper and Aleppo pepper in a medium size bowl large enough to hold eventually the pork.

  • Cut the pork into small chunks (trim fat if needed).

  • Toss the pork in the bowl with the mixed spices, rubbing the mixture all over the meat. If you have time, let marinate in the refrigerator for up to 4 hours. If not, carry on.

  • Preheat the oven to 325F (300 if using convection).

  • In a frying pan or an iron skillet, over high heat, heat up 2 Tablespoons of the oil and brown the meat quickly, then transfer to an ovenproof dish (with a lid, like a dutch oven large enough to hold the pork, onions and wine when eventually combined).

  • Add the remaining 2 Tablespoons of the oil to the pan, and sauté the onions until they begin to lightly brown.

  • Stir in the wine and bring it a boil. Scrape the bottom of pan if neeed.

  • Pour the onions and wine mixture over the meat and cover with a lid (or with aliminium foil).

  • Bake for 1 hour or until the meat is very tender.

  • Adjust seasoning. Garnish generously with cilantro.


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