Cyprus Stewed Pork – Afelia Dish

A Typical and Authentic Cypriot Dish

Cyprus Stewed Pork, also known as “Afella,” is a traditional Cypriot dish that showcases the island’s rich culinary heritage. This hearty and flavourful stew, typically enjoyed as a comforting meal, reflects the blend of Mediterranean influences, with its roots in local Cypriot farming and traditional methods of food preservation.

Slow-Cooking Pork in a Fragrant Marinade of Spices and Red Wine

The dish revolves around slow-cooking pork in a fragrant marinade of spices and red wine, which imparts deep flavours and tenderizes the meat. Key ingredients include pork shoulder or belly, red wine (preferably from local Cypriot varieties like Commandaria), garlic, bay leaves, cinnamon, and black pepper. The use of red wine not only enhances the richness of the pork but also helps in the preservation of the meat, a practice that was historically significant in Cyprus. The wine-soaked meat is often marinated overnight to ensure the pork absorbs all the spices and flavours.

Prepare the Afelia

To prepare Afella, the marinated pork is seared in olive oil until browned, which seals in the juices and builds a flavourful base. The browned meat is then simmered in its marinade, along with additional spices such as cumin, cloves, and a touch of vinegar. Some variations also include tomatoes or onions for added depth. The slow-cooking process allows

the pork to become incredibly tender, with the rich sauce thickening as it reduces, creating a luscious gravy that clings to the meat.

Served with Burgur, Potatoes or Village Bread

Afella is traditionally served with hearty accompaniments like bulgur wheat, potatoes, or freshly baked village bread. The dish’s savoury and slightly tangy flavour profile pairs beautifully with the earthiness of these sides, offering a balance of textures and tastes.

A Celebration of Cypriot Culture

Cyprus Stewed Pork – Afella – is more than just a meal; it’s a celebration of Cypriot culture, where simple ingredients and slow-cooking techniques create a dish that’s beloved for its warmth, flavour, and history.

Cyprus Stewed Pork – Afelia Dish Recipe

Ingredients:

1 kg pork shoulder or belly, cut into large cubes
500 ml red wine (preferably Cypriot varieties like Commandaria or a dry red wine)
4-5 medium potatoes cut in quarters (optional)
4-5 cloves garlic, minced
2 bay leaves
1 cinnamon stick
1 tsp ground black pepper
1 tsp cumin
½ tsp ground cloves
2 tbsp olive oil
1 tbsp red wine vinegar
Salt to taste

Optional Add-ins:

1 onion, finely chopped
2 tomatoes, grated (optional for a richer sauce)

Instructions:

Marinate the Pork: In a large bowl, combine the pork cubes, red wine, minced garlic, bay leaves, cinnamon stick, black pepper, cumin, and ground cloves. Mix well; ensuring the pork is fully coated in the marinade.

Cover the bowl and let the pork marinate in the refrigerator for at least 4 hours or, preferably, overnight to absorb all the flavours.

Sear the Pork: Remove the pork from the marinade, keeping the marinade aside for later.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the pork pieces and sear them on all sides until they are browned. This step helps lock in the meat’s juices and flavour.

Cook the Stew: Once the pork is browned, reduce the heat to medium. Add the reserved marinade, red wine vinegar, and a pinch of salt.

If using, add the potatoes, chopped onions and grated tomatoes at this stage. Stir everything together.

Simmer the Stew: Cover the pot and let the pork simmer gently for 1.5 to 2 hours, stirring occasionally. Cook until the meat is tender and the sauce has thickened. If the sauce reduces too much, you can add a little water or more wine.

Adjust Seasoning: Taste and adjust seasoning with more salt or black pepper if needed.

Serve:

Serve the Afella with bulgur wheat, roasted potatoes, or fresh village bread to soak up the rich sauce.

Enjoy your traditional Cypriot Afella, a flavourful dish that’s perfect for a hearty meal!

Recommended Wine for Afelia

Maratheftiko

Maratheftiko is a native Cypriot grape variety, producing full-bodied wines with bold dark fruit flavours, pepper, and earthy notes that match well with the richness of pork in afelia. Its naturally spicy character and fine tannins align beautifully with the coriander in the dish.

Flavour profile: Blackberry, black cherry, pepper, and a touch of herbaceousness. The tannins and acidity are well-balanced, making it an ideal partner for savoury and aromatic dishes.

Yiannoudi

Another indigenous red grape, Yiannoudi is known for its medium to full body, red fruit flavours, and earthy, herbal notes. Its balanced acidity cuts through the richness of the pork, while its spicy and herbal nuances echo the coriander seeds in afelia.

Flavour profile: Red berries and plum, with subtle hints of spice and herbs, make it a versatile and complementary pairing.

Commandaria (Dry Version)

Although Commandaria is traditionally known as a sweet dessert wine, some winemakers produce a dry version. This dry Commandaria offers a unique and complex flavour profile that can pair well with the rich, wine-marinated pork. Its caramelized notes can accentuate the earthy and savory flavors of afelia.

Flavor profile: Raisin, dried fruit, and subtle spice. The dry version brings a complexity that complements the traditional Cypriot spices and flavours.

Omodos Village Reds (Blends of Mavro and Maratheftiko)

Wines from Omodos village are often made with indigenous grape blends like Mavro and Maratheftiko, producing wines with good acidity, red fruit flavours, and a hint of spice. These blends offer a balanced and layered flavour profile that complements afelia’s depth.