2. 1 kg pork cut into cubes 250 ml (1 cup) dry red wine 1-2 tbsp. crushed coriander Salt Freshly ground black pepper 1 cinnamon stick 6 tbsp. sunflower or vegetable oil

3. Marinate the meat in the wine and spices for at least 4 hours, overnight if possible. Take the meat out of the marinade and dry on kitchen paper. Keep the marinade for later. Heat the oil in a heavy-based casserole 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 return all the meat. Pour over the marinade enough cold water to just cover the meat. Cover the casserole with a lid and cook gently, either in the oven or in the casserole 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.

4. Afelia is usually served with pourgouri pilafi and yogurt.

5. Ingredients 2 tbsp. oil (olive or sunflower) 1 medium onion, finely chopped 25 g vermicelli 250 g pourgouri (cracked wheat) 300 ml (1 1/4 cups) chicken broth Salt and black pepper

6. Heat the oil and saute the onion for a couple of minutes until it softens. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil. Rinse the pourgouri under the cold tap, then add to the casserole. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed. Leave the pilafi for 10 minutes before serving it.