Afelia Pafitika (Cypriot Red-Wine & Crushed Coriander Seed Braised Pork with Bulgur) – Authentic Cyprus Recipe
Unique to Cyprus: tender pork marinated and braised in red wine and fragrant crushed coriander seeds.
- Country of Origin
- 🇨🇾 Cyprus (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Bite-sized pork loin or shoulder cubes, Nutty pourgouri (bulgur pilaf) with vermicelli, Greek yogurt, Coarsely crushed coriander seeds, Dry Cypriot red wine
Ingredients for Afelia Pafitika (Cypriot Red-Wine & Crushed Coriander Seed Braised Pork with Bulgur) (4 Servings)
- 1.25 lbs (or 2.5 cups) bite-sized pork loin or shoulder cubes, prepped into bite-sized pieces
- 1.5 cups nutty pourgouri (bulgur pilaf) with vermicelli, washed and trimmed
- 1 cup Greek yogurt
- 1 medium onion and 3 cloves garlic, finely minced with coarsely crushed coriander seeds
- 1.5 tbsp traditional Cyprus seasoning (dry Cypriot red wine, cinnamon pinch, olive oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown bite-sized pork loin or shoulder cubes for 5 minutes.
- Add minced onion, garlic, coarsely crushed coriander seeds, and dry Cypriot red wine, cinnamon pinch, olive oil, stirring for 2 minutes until deeply aromatic.
- Add nutty pourgouri (bulgur pilaf) with vermicelli and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in Greek yogurt right before serving warm.