Cypriot
Afelia with Pourgouri
Cypriot coriander pork with bulgur pilaf
Cypriot pork marinated in red wine and crushed coriander seeds, served beside tomato-scented bulgur pilaf.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Cypriot cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Afelia with Pourgouri
Ingredients
Main
Method
- 1
Marinate the pork with wine and crushed coriander for at least two hours, then drain and reserve the wine.
- 2
Brown the pork in olive oil, add the reserved wine and braise gently until tender and reduced.
- 3
For the pourgouri, soften the onion, stir in bulgur and tomato paste, then add hot stock.
- 4
Cover and simmer the bulgur until tender, rest for ten minutes, then fluff and serve with the afelia.
Afelia is a Cypriot pork dish defined by red wine and crushed coriander seed; pourgouri is the island’s savoury bulgur pilaf.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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