Food_from_the_heart_.. - Cyprus Tourism Organisation

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h AfeliaHome-produced pork marinated with aromatic coriander seeds and red wine...this is traditionallyserved with steamed cracked wheat we call pourgouri. Simplicity at its best!18
Serves 6For the Afelia1kg (shoulder) pork, cubed4 tbsp olive oil½ bottle or 350ml Cypriot red wine(if possible marinate from the nightbefore)3 tbsp coriander seeds, crushedFor the pourgouri2 tbsp olive oil1 large onion, chopped1 nest dried vermicelli or angel hairpasta200g cracked wheat or pourgouri2 x 400g cans chopped tomatoes,optionalsalt and freshly ground black pepperl In a large pan, heat the oil then fry thepork in batches until browned all over. Addthe wine, let it bubble for a minute, add thecoriander seeds and a pinch of salt.l Part-cover the pan and gently simmer for30 minutes or until the pork is just tender.Do not over-cook or allow it to dry out, add asplash more wine, if necessary. As the saucereduces it will become intensely rich.l For the pourgouri, heat the olive oil in asaucepan and cook the onion until softenedbut not coloured. Crush the vermicelli intothe pan, add some seasoning then thecracked wheat.l Add 400ml of hot water,stirring over a low heat for2-3 minutes or until all thewater has been absorbed.If using tomatoes, stir inat this point. Adjust theseasoning, to taste.l For thepourgouri, heat theolive oil in a saucepan andcook the onion untilsoftened but not coloured.Crush the vermicelli into thepan, add some seasoningthen the cracked wheat.l Add 400ml of hot water, stirringover a low heat for 2-3 minutesor until all the waterhas been absorbed.If using tomatoes, stir inat this point. Adjust theseasoning, to taste.l Remove the pan fromthe heat, cover with a clean teatowel and let it stand for 10minutes to allow the pourgouri tofinish cooking to perfection.l Ladle the pork Alfelia onto abed of steaming pourgouri. This isgood topped with a dollop of thickGreek yogurt.h Red: Gerani, Maratheftiko, Kalamos Winery, Amargeti, Pafos19
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