Afelia (Marinated Pork in red wine)

Ingredients:

1 kilo (2.20 lbs) of boneless pork meat from the neck or shoulder, cut in small pieces

1/3 cup olive oil for frying

2 cups red dry wine

2 tbsp coriander seeds, crushed

Freshly ground black pepper

2 bay leaves

½ teaspoon of artishia (cumin)

½ cup water

1 tbsp salt

300 grams (10.5 oz) button mushrooms, sliced (optional)

1 tbsp olive oil

Directions:

Marinate the meat with the wine, pepper, cumin and bay leaves and leave them overnight or at least three hours before cooking. Drain and reserve the marinade.

Heat the olive oil in a sautéing pan and sauté the meat on both sides. Add the marinade, mix for a few minutes and add the water a well as the salt. Discard the bay leaves ten minutes after cooking.

Cover sautéing pan with lid. Bring to a boil and then lower heat and simmer for about 1 hour 15 minutes or until the meat is tender, adding more water, if necessary.

In the meantime in a non-stick frying pan heat the 1 tbsp olive oil and sauté the mushrooms for 3 – 4 minutes, season with salt and pepper and set aside. When the meat is cooked, mix in the mushrooms and cook for 2 more minutes.

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