Traditional dishes of Cyprus 33 INGREDIENTS • 1 kg pork (shoulder or leg), cut into small cubes • 340 ml red wine (1½ cup) • 2 Tbsp coriander seeds, lightly crushed • 120 ml olive oil (½ cup) • Sea salt & freshly ground black pepper, to taste • Water, as needed METHOD 1. Marinate: Place the pork in a bowl with the red wine and crushed coriander. Cover and marinate overnight in the refrigerator. 2. Drain: Remove the pork from the marinade, reserving the liquid. 3. Brown: Heat the olive oil in a large pan and fry the pork gently until lightly browned (8–10 minutes). 4. Simmer: Add the reserved marinade, salt, pepper, and a little water (about 100 ml). Cover and simmer on low heat until the meat is tender and the sauce is rich and slightly reduced (45– 60 minutes). 5. Serve hot. Tips • Traditionally served with Pourkoúri (bulgur pilaf) and strained yogurt on the side. • The longer the meat marinates, the more aromatic the flavour. • For a deeper taste, use a full-bodied Cypriot red wine. A f é l i a (Pork in Red Wine & Coriander)
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