Marinated Pork With Coriander
By: Anonymous
Published: Friday, December 11, 2009 - 10:27pm

Ingredients




Afelia
700 grams pork fillet
2 tablespoons coriander seeds
150 ml dry red wine
2 tablespoons oil
55 ml water
1 salt and freshly milled bbck pepper

Preparation

1 This lovely Greek Cypriot recipe is best started off the night before so that the pork is marinated for a good length of time. Its a wonderful recipe for people at work who need something really good and fast for when they get home. 2 The night before trim any fat from the pork fillet and cut it into bite sized cubes then put the cubes into a bowl. 3 Using a pestle and mortar (or a bowl and the end of a rollingpin) lightly crush the coriander seeds then sprinkle them all over the pork cubes and mix well. 4 Now pour over the wine and stir everything again. 5 Cover the bowl with a cloth and leave to marinate in the bottom of the fridge overnight. 6 Next day strain the pork in a large sieve over a bowl and reserve the marinade. 7 Then heat the oil in a medium sized frying pan; when it is really hot fry the pork pieces in 2 batches to brown them removing the first batch to a plate then returning them to the second batch. 8 Add the reserved marinade bring to the boil season and cover the pan with a lid and turn the heat down to a gentle simmer. 9 After 10 minutes add the water and then recover the pan and cook gently for a further 30 minutes. 10 Serve the afelia on a bed of rice. 11 It is very nice accompanied by a Greek salad of tomatoes onions cucumber olives and Feta cheese. 12 Serves 4 people