Afelia (pork in red wine with coriander) with pourgouri and yoghurt
Standard portion: 695 kcal and 53 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Afelia (pork in red wine with coriander) | 1 recipe portion (≈ 160 g) | 420 | |
| Pourgouri (bulgur wheat) pilaf | ½ recipe portion (≈ 100 g) | 131 | |
| Strained yoghurt 2% fatSwap for: Strained yoghurt 0% fat, Strained yoghurt, full fat, Cow's milk yoghurt 1.5–2% fat (not strained), Plant-based soya dessert | 1 small pot (150 g) | 108 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve afelia. Serve pourgouri pilaf on the side. Serve with strained yoghurt 2% fat. Serve with salad and lemon.
The recipe for the whole pot: Afelia (pork in red wine with coriander)
4 servings · 90 minutes
- Boneless pork shoulder, visible fat removed, diced700 g
- Dry red wine1½ cups · 340 g
- Olive oil3 tablespoons · 41 g
- Salt½ teaspoon · 3 g
Seasoning: 2 tablespoons coriander seeds, roughly crushed, pepper
- Put the meat in a bowl with the wine and the roughly crushed coriander, cover and leave it in the fridge overnight.
- Drain the meat and keep the marinade.
- Heat the oil in a wide pan and gently brown the meat for 8–10 minutes.
- Add the marinade, the salt, the pepper and ½ cup of water.
- Cover and simmer for 45–60 minutes, until the meat is tender and a little thick sauce remains.
Alcohol: about 25% remains (USDA R6, 1 hour).
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 33: Afélia · Flavours of Cyprus, Cyprus Tourism Organisation, 2015 · kopiaste.org (Ivy Liacopoulou): Afelia
The recipe for the whole pot: Pourgouri (bulgur wheat) pilaf
8 servings · 30 minutes
- Olive oil4 tablespoons · 55 g
- Onion1 small · 80 g
- Vermicelli, broken½ cup · 50 g
- Ripe tomatoes, finely chopped2–3 · 500 g
- Tomato purée3 tablespoons · 50 g
- Coarse pourgouri (bulgur wheat)2 cups · 360 g
- Salt¾ teaspoon · 4 g
Seasoning: pepper, a little lemon at the end (optional)
- Heat the oil in a pan and sauté the onion for 5–6 minutes, until it starts to brown.
- Add the vermicelli and stir for 2 minutes, until it takes on colour.
- Add the tomatoes and the tomato purée and cook for 5 minutes.
- Add 2½ cups (600 ml) of water and, as soon as it boils, the pourgouri and the salt.
- Cover and cook over a low heat for about 10 minutes, until all the liquid is absorbed.
- Leave it covered for 5 minutes and fluff it up with a fork before serving.
As a side dish it makes 8 servings.
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 16: Pourkoúri · Flavours of Cyprus, Cyprus Tourism Organisation, 2015
