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Meat, European

Afelia with bulgur

Afelia is a Cypriot pork stew slow cooked in red wine and coriander seeds, served over bulgur. This easy recipe for 4 people takes 1 hour 20 minutes and costs €2.70 per person. Success comes from the wine and coriander marinade, and from letting the sauce reduce until syrupy.

Tonight, I'm taking you to Cyprus with afelia, pork slow cooked in red wine and coriander seeds.

Afelia with bulgur
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.70
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Afelia is pork that turns meltingly tender after slow cooking in its own marinade, scented with freshly crushed coriander seeds. The sauce reduces by half until it turns syrupy, coating every bite of meat, while the bulgur soaks up that juice without ever feeling heavy. The result surprises with how much flavor comes from so few ingredients.

This is a dish for a Sunday or a weeknight when you have a bit of time on your hands, since the meat needs to marinate and simmer slowly. It suits a dinner for adults curious to try something different, less obvious for kids given the bold flavor of coriander and wine. Mon Chou brings you this little trip to Cyprus without leaving your kitchen.

The ingredients

4 people

Butcher

  • Pork shoulder 800 g

Pantry

  • Red wineoften in the pantry 30 cl
  • Coriander seedsoften in the pantry 2 tbsp
  • Bulguroften in the pantry 300 g
  • Bay leafoften in the pantry 1 leaf
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1

Allergens Gluten

The step by step recipe

  1. Cut the pork into cubes and let it marinate with the red wine and crushed coriander seeds.

    The longer the marinade, the deeper the flavor, overnight if you can.

  2. Drain the meat, keeping the marinade, and brown it on all sides in the oil.

    Pat the meat dry with paper towels first, it will brown better.

  3. Add the chopped onion, bay leaf and marinade, then simmer covered over low heat. 50 min

    The sauce should reduce by half and turn syrupy.

  4. Meanwhile, cook the bulgur in twice its volume of salted water. 12 min

    Cover and let it swell off the heat for 5 minutes.

  5. Serve the pork and its sauce over the bulgur.

    Adjust the salt at the end, the reduced sauce needs little.

Our tips to get it right

  • Pick a red wine you would actually drink, its quality shows directly in the finished sauce.
  • Don't rush the pork, it's the slow simmer over low heat that makes the meat fall apart tender.
  • Crush the coriander seeds at the last moment instead of using ground coriander, the aroma is far stronger.

The variations

  • Swap the pork shoulder for lamb shoulder cubes for a version closer to some traditional Cypriot tables.
  • For a vegetarian version, use whole button mushrooms and chickpeas instead of pork, and shorten the simmering time.
  • Serve the bulgur with a spoonful of plain yogurt instead of some of the sauce for a milder version kids will accept better.

What to serve it with

  • A cucumber and fresh mint salad
  • Flatbread for scooping up sauce
  • Plain yogurt on the side

Storage

The pork and its sauce keep for 3 days in the refrigerator in a sealed container. You can freeze the meat and sauce separately from the bulgur for up to 2 months. Reheat gently in a saucepan, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you replace the red wine with something else?

Yes, you can use red grape juice or broth with a splash of wine vinegar for acidity. The flavor will be milder but the sauce texture stays similar.

Can you make afelia ahead of time?

It's actually recommended, letting the meat marinate overnight deepens the flavor a lot. The cooked dish also reheats very well the next day, the sauce only gets better.

Why crush the coriander seeds instead of using them whole?

Crushed seeds release their essential oils and aroma immediately. Left whole, they stay mild and barely flavor the marinade or the sauce.

What cut of pork works if I don't have shoulder?

Pork collar or neck works just as well, these cuts hold up well to long, slow cooking. Avoid leaner cuts like tenderloin, which would dry out.

How long does it take to make an afelia with bulgur?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an afelia with bulgur?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an afelia with bulgur cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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