Comments on: Afelia – Pork Braised with Red Wine and Coriander Seeds

By: Sweed Test

Sweed Test — Tue, 07 Sep 2010 21:25:19 +0000

this site is just awesome! isnt it?

By: America Aliaga

America Aliaga — Sun, 05 Sep 2010 19:31:14 +0000

I have read over a number of your blog entries and I was curious about if you wanted to swap website links? I am continually looking to swap links with personal blogs about comparable subjects! I look forward to hearing back from you soon.

By: SJ

SJ — Sun, 10 Jan 2010 06:15:56 +0000

Ok, finished cooking this today. Used a cote du rhone for the wine, served with rosemary olive bread. Although the flavors were unusual to my fiance and me, we weren’t crazy about it. Not bad, but I won’t be making it again. Next time I feel like braised pork I’ll stick to carnitas and salsa.

By: SJ

SJ — Sat, 09 Jan 2010 22:31:45 +0000

Any ideas on what to do if there’s a lot of goopy stuff (from the pork) floating to the top of the braising liquid? What causes that anyways? When I make carnitas (also from this site’s recipe) that’s not such a problem, because it fries away at the end.

By: natalie

natalie — Tue, 15 Dec 2009 17:33:04 +0000

don’t eat pork but would probably be nice with beef nonetheless. and coriander sounds great, could use a hint of lemon zest to add that tangy tang!!!

By: Sarah

Sarah — Wed, 06 May 2009 00:55:27 +0000

Sunday night dinner here I come!
Thanks for the constant inspiration.

By: Susan

Susan — Tue, 17 Feb 2009 12:28:10 +0000

There’s nothing like freshly ground coriander seeds. Gorgeous marinade! Nice photos.

By: Weekend Herb Blogging-170 Roundup « Gluten Free Goodness

Weekend Herb Blogging-170 Roundup « Gluten Free Goodness — Tue, 17 Feb 2009 03:37:30 +0000

[...] of Apple Pie, Patis and Pate shares his Afelia – Pork Braised with Red Wine and Coriander Seeds. This classic Cypriot dish gets much of its flavor from the overnight marination and coriander [...]

By: Caitlin

Caitlin — Sun, 15 Feb 2009 17:32:56 +0000

Lucky me – I’ve got some pork shoulder sitting around without a home. I do believe this is where it’ll go.

By: snooky doodle

snooky doodle — Sat, 14 Feb 2009 20:47:01 +0000

wow really interesting recipe. the spice and wine must give an interesting flavour yummy