Ingredients for the Afelia:

(Serves 4)

1kg (shoulder) pork cut in small cubes (3x3cm) (marinate in 500ml of red dry wine with 2 tbsp of crushed coriander seeds and a tsp of ground cumin for at least 2 days in the refrigerator and stir twice a day)Salt & pepper to season

4 tbsp olive oil

½ bottle or 350ml Cypriot red wine and a shot of Commandaria if you have some

3 tbsp coriander seeds, crushed

1 tsp of ground cumin

 

Ingredients for the Pourgouri:

2 tbsp olive oil

1 large onion, chopped

1 nest dried vermicelli or angel hair pasta

200g pourgouri (bulgur wheat)

2 x 400g cans chopped tomatoes

Salt and freshly ground black pepper



Preparation:

In a large pan, heat the oil then fry the pork in batches until brown all over. Add the wine, let it bubble for a minute, add the coriander seeds, the cumin, salt and pepper to your liking.

Partly-cover the pan and gently simmer for 30 minutes or until the meat is nice and tender. Do not over-cook or allow it to dry out, add an extra splash of wine, if necessary. As the sauce reduces the flavour intensifies.

For the pourgouri, heat the olive oil in a saucepan and cook the onion until softened. Crush the vermicelli and add it to the pan with the onion, add some seasoning then add the bulgur wheat.

Add 400ml of hot water and the canned tomatoes, stirring over a low heat for 2-3 minutes or until all the water has been absorbed. Adjust the seasoning, to taste.

Remove the pan from the heat, cover with a clean tea towel and let it stand for 10 minutes to allow the pourgouri to absorb all the flavours.

Drain the Afelia and pour over a bed of steaming pourgouri. Add a dollop of thick Greek yogurt on the side and top the yogurt with some dried spearmint for extra aroma.