|
 |
|
Afelia recipe
Pork cooked in red wine and crushed coriander seeds
2lbs (1kg) boned lean pork, diced
1 glass (200ml) red wine
1-2 tablespoons coriander seeds, crushed coarsely salt and lots of freshly ground black pepper I stick cinnamon
6 tablespoons sunflower or vegetable oil
1. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible.
2. Lift the meat out of the marinade and dry on kitchen paper. Keep the marinade for later.
3. Heat the oil in a heavy-based casserole and brow the cubes of meat a few at a-time, until all are crisp and brown. Add more oil if necessary.
4. Wipe any excess oil from the pan and return all the meat. Pour over the marinade and enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or on top for about 30 minutes or until the meat is tender.
5. Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.
|
|
|
 |
|
