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

By: jackie

jackie — Thu, 21 Jul 2011 12:41:12 +0000

Poor guy, he never even learned how to put a curve on the brim of his baseball hat.

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By: Delmer Panuccio

Delmer Panuccio — Sun, 19 Jun 2011 14:16:00 +0000

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By: Dwarf Hippo on the Spit | Krista D. Ball

Dwarf Hippo on the Spit | Krista D. Ball — Tue, 15 Feb 2011 16:58:06 +0000

[...] but one adds potatoes and tomatoes. Pork is often cooked with wine and coriander seeds (afelia – http://www.applepiepatispate.com/main-course/afelia-cypriot-braised-pork/) or with lots of cumin and onions (tavas – can also be done with lamb – [...]

By: Sweed

Sweed — Thu, 07 Oct 2010 21:18:03 +0000

Mmmh really nice to eat. It makes really hungry.

By: London Riki

London Riki — Sun, 03 Oct 2010 04:59:04 +0000

I am living in Thailand now but used to holiday in Greece every 2 years. I am thinking of a Greek Dinner Party for my Expat Friends. Your Efelia recipe is just how I remember it.
I’ll be loking for more!!

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.