Afelia Pork

INTRODUCTION
As you may have guessed, I have a very British love of the double entendre (and, yes, the irony of something as British as football hooliganism and binge drinking having a French name does not escape me). To really enjoy a good double entendre you do have to need it to be accompanied by the appropriate sound and all the double entendres in this blog update will have a convenient player to give you a sound from that British institution, the Carry On films, to enhance your smutty enjoyment.



Cookery is chocker-block with double entendres from your coq-au-vin...



...to your spotted dick.



Afelia pork is another, though slightly disappointing in the double entendre front. Obviously it would be sound even more rude if it was made with steak and was called afelia rump.



This double entendre-rich blog entry builds on my previous one for pulled pork, though that didn't benefit from the sounds. That recipe is one of the rash of similar dishes that have been doing the rounds for various cuts of meat for a while now, and I can see why they are so popular as I really like my meat pulled.



If that sounds appealing, do look it up. You'll find my entry very satisfying.



INGREDIENTS
1 heaped tbsp whole coriander seeds
Juice of 1 lemon (works out about 2 tbsp)
2 tbsp dry white wine
3 large cloves of garlic, crushed
Salt and pepper
500g lean pork meat in 2-3cm cubes (tenderloin is good)
1 tbsp olive oil 

Meat mixed with the marinade, ready to go in the fridge to steep

RECIPE
Crush the coriander seeds in a pestle and mortar. Yes, I'm THAT kind of cookery prick who has a pestle and mortar. Crushing them between two plates also works if you don't happen to be a foodie wanker.

Mix the crushed seeds with the lemon juice, wine, garlic, salt and pepper and half of the olive oil, then mix well.

Add the pork, and stir so that it's well covered by the liquid, cover and put it in the fridge to marinate for at least a couple of hours. This allows the marinade to tenderise the meat as well as making it taste nicer.

Be aware that your fridge will smell like Dracula's worst nightmare with the garlic.

Pork on the hob, cooking

Heat the rest of the oil in a frying pan or wok on the hob and add the meat plus any remaining  marinade and keep stirring on a medium heat until the pork is cooked, about 20 minutes.

The liquid will reduce down to an almost syrupy consistency.

Serve with roasted peppers and perhaps a rice dish, like my recipe for tomato pilaf.

And here it is ready to eat

NOTES
You could make quite a feast out of this with a starter and dessert. As a starter, a nice soup and it doesn't come any nicer than the wet, fishy mouthful of clam chowder.



A good dessert to have with this dish would be something fruity, perhaps pears poached in port, since there isn't anything nicer than a big juicy pear.



This recipe doesn't have any butter in it, but I do like to stick a knob in when I'm cooking.



Afelia is usually a dish made with red wine from Cyprus but this is Delia Smith's version made with white. You can always rely on Delia but I'm a bigger fan of Fanny Craddock's recipes as well. Delia's are great, but I love the taste of Fanny's.



My wife can't think of double entendres so I had to give her one.



  Thanks to http://www.carryon.org.uk/sounds_frm.htm who I've linked to for all the Carry On sounds