Pork with Wheat
Afelia Pourgouri is home-produced pork marinated with aromatic coriander seeds and red wine...this is traditionally served in Cyprus with steamed cracked wheat we call pourgouri. Simplicity at its best!
Details
| Country | Cyprus |
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| Ingredients | Serves 6 Ingredients for the Afelia: 1kg (shoulder) pork, cubed 4 tbsp olive oil ½ bottle or 350ml Cypriot red wine (if possible marinate from the night before) 3 tbsp coriander seeds, crushed Ingredients for the pourgouri: 2 tbsp olive oil 1 large onion, chopped 1 nest dried vermicelli or angel hair pasta 200g cracked wheat or pourgouri 2 x 400g cans chopped tomatoes, optional salt and freshly ground black pepper
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| Method | In a large pan, heat the oil then fry the pork in batches until browned all over. Add the wine, let it bubble for a minute, add the coriander seeds and a pinch of salt. Part-cover the pan and gently simmer for 30 minutes or until the pork is just tender. Do not over-cook or allow it to dry out, add a splash more wine, if necessary. As the sauce reduces it will become intensely rich. For the pourgouri, heat the olive oil in a saucepan and cook the onion until softened but not coloured. Crush the vermicelli into the pan, add some seasoning then the cracked wheat. Add 400ml of hot water, stirring over a low heat for 2-3 minutes or until all the water has been absorbed. If using tomatoes, stir in at this point. 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 finish cooking to perfection. Ladle the pork Alfelia onto a bed of steaming pourgouri. This is good topped with a dollop of thick Greek yogurt. Source: Cyprus Tourism Organisation |
Links of interest
| Cyprus Food and Drink |