Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Sunflower | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg / 2 lb boned lean pork, diced
- 1 glass / 200 ml red wine
- 1-2 tbsp coriander seeds, coarsely crushed
- salt and lots of freshly ground black pepper
- 1 stick cinnamon
- 6 tbsp sunflower or vegetable oil
Directions
Marinate the meat in the wine and spices for at least 4 hours overnight if possible. Lift the meat out and save the marinade for later. Heat the oil in a heavy based pot and brown the cubes of meat, a few at a time, until all are crisp and brown. Add more oil if necessary.
Wipe any excess oil from the pan and retum all the meat, pour over the marinade and add enough cold water to just cover the meat. Cover the pot with a lid and cook gently, either in the oven or on the hob for about 30 minutes or until the meat is tender.
Almost all of the liquid should have evaporated to leave a thick sauce. If necessary cook the afelia uncovered for a further 10 minutes to reduce excess liquid.
Category:Cyprian Recipes
Category:Cyprian Meat Dishes