Cypriot afelia pork with coriander seeds and red wine

Name: Cypriot afelia pork with coriander seeds and red wine
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 700g pork shoulder, diced; 250ml red wine; 2 tbsp coriander seeds, crushed; 3 tbsp olive oil; 1 onion, chopped; 1 tsp salt; 150ml water; 1 bay leaf; 300g bulgur wheat; 2 tbsp chopped fresh parsley

Pork cubes marinated in red wine and crushed coriander seeds, then browned and simmered into a rich sauce.

Time1 hr 15 plus marinating
LevelEasy
Costabout £1.73 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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700 gpork shoulderdiced
250 mlred wine
2 tbspcoriander seedscrushed
3 tbspolive oil
1onionchopped
1 tspsalt
150 mlwater
1bay leaf
300 gbulgur wheat
2 tbspchopped fresh parsley

Method

1
Mix the pork with the wine, coriander seeds and salt. Cover and marinate in the fridge for at least 4 hours or overnight.
2
Drain the pork and keep the marinade. Pat the meat dry. Brown it in the oil in a heavy pan in two batches, about 5 minutes each.
10 min
3
Add the onion and cook for 4 minutes. Pour in the marinade, the water and bay leaf.
4 min
4
Cover and simmer gently for 45 minutes, until the pork is tender and the sauce is thick and glossy.
45 min
5
Cook the bulgur in boiling salted water for 10 minutes, drain well and stir through the parsley.
10 min
6
Serve the pork on the bulgur with the sauce spooned over.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.