Afelia is a Greek-Cypriot dish comprising of pork that’s been marinated in red wine and crushed coriander seeds. It has a distinctive flavour that comes from the coriander seeds, and the wine keeps it nice and moist. Normally, this is served fried, or in a stew, but I thought, “why not grill on the barbecue?”. So after a quick phone call to my dad to be reminded of the recipe, I set to work to make this for my Is It Summer Yet?! Barbecue.
Barbecued Greek-Cypriot Afelia Pork Steaks
- ½kg pork tenderloin steaks
- ½ glass red wine
- juice of 2 lemons
- 2tbsps coriander seeds, crushed
Start by placing the pork steaks into a suitable container.
Pour over the red wine and lemon juice.
Tip in the crushed coriander seeds (I LOVE the smell of these!)
Give everything a good mix with your hands, and then cover and refrigerate for at least an hour, or overnight if you can, for maximum flavour.
Place on a hot barbecue and grill until cooked through, turning occasionally.
Serve with rice, or pasta, or bulgar wheat…or just in a pita bread with salad!
When I served this up for my Dad at Sunday’s BBQ, he was very surprised as he thought I was going to be cooking this the traditional way, and didn’t think to ever barbecue afelia! He gave it the thumbs up, and for me, that’s the only seal of approval I need!