Afelia

Ingredients

• 800g pork shoulder, cut into 4cm cubes
• 2 tbsp coriander seeds, coarsely crushed
• 350ml dry red wine
• 1 bay leaf
• 1 tsp black peppercorns, cracked
• 3 tbsp olive oil
• 1 tsp salt
• Freshly ground black pepper

Before you cook

• Crush the coriander seeds coarsely in a mortar, leaving plenty of broken halves rather than powder.
• Cut the pork into even 4cm cubes.
• Put the pork, coriander, cracked peppercorns and bay leaf in a bowl, pour over the wine, cover and marinate in the fridge for at least 8 hours or overnight.

Steps

1. Lift the pork out of the marinade and pat each piece dry, keeping the wine and its spices.
2. Heat the olive oil in a heavy pot over high heat.
3. Brown the pork in two batches for about 5 minutes each, until the cubes are crusted on all sides.
4. Return all the meat to the pot and season it with the salt.
5. Pour in the reserved marinade along with the coriander seeds and bay leaf.
6. Bring it to the boil and let it bubble for 2 minutes.
7. Turn the heat right down, cover the pot and simmer for 1 hour.
8. Check the meat, which should be tender enough to press apart with a spoon.
9. Take the lid off and raise the heat.
10. Boil the liquid down for 10 minutes, turning the pork, until only a dark glossy syrup clings to the meat.
11. Grind over black pepper and taste for salt.
12. Serve with pourgouri or plain rice and a bowl of thick yogurt.