I always knew when my mother was cooking this dish by the wonderful smell of the red wine and coriander drifting through the house. Afelia is made with diced pork marinaded in these ingredients for several hours. Its not too difficult and preparation time is around an hour although you can stew the meat as long as you like to bring out the flavours.

Ingredients

• 1 Kg pork cut into cubes with a little fat left on
• 2 tablespoons (5g) crushed coriander seeds
• 1 teaspoon black pepper (freshly ground)
• 2 sticks of cinnamon
• 2 bay leaves
• 200cl Dry Red Wine
• 1 large mushroom chopped
• 1 small onion
• 50cl Olive oil
• 1 teaspoon salt (to taste)

Preparation

Marinade the pork in coriander, cinnamon, ground pepper and wine for a couple of hours before cooking. In a large steel pot add the olive oil and fry 3 or 4 cubes of pork at a time. Once the pork is a little brown remove and place place on a separate plate. Do not through the marinade away. When all the pork has been fried add the sliced onion and gently fry until soft add the mushroom and fry a little longer.

Add these to the meat and remove excess oil from the pot. Add the meat mixture to the pot again with the remainder of the marinade a sprinkling of a few more coriander seeds, add bay leaves and a 100cl of water. Boil and simmer until most of the fluid evaporates.

Serve with potatoes or couscous and a little freshly chopped parsley.