Afelia (Pork chunks in red wine and coriander seeds sauce)
- 700 gm pork fillet
- 2 tbsp coriander seeds
- 150 ml dry red wine
- 2 tbsp oil
- 55 ml water
- 1 salt and freshly milled black pepper
- The night before trim any fat from the pork fillet and cut it into bite sized cubes then put the cubes into a bowl.
- Using a pestle and mortar (or a bowl and the end of a rolling pin) lightly crush the coriander seeds then sprinkle them all over the pork cubes and mix well.
- Now pour over the wine and stir everything again.
- Cover the bowl with a cloth and leave to marinate in the bottom of the fridge overnight.
- Next day strain the pork in a large sieve over a bowl and reserve the marinade.
- 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.
- 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.
- After 10 minutes add the water and then recover the pan and cook gently for a further 30 minutes.
- Serve the afelia on a bed of rice.