• 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

• 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.

•Afelia is usually served with pourgouri pilafi and yogurt.

• 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

• 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.