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!
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