Instructions: This lovely Greek Cypriot recipe is best started off the night before so that the pork is marinated for a good length of time. Its a wonderful recipe for people at work who need something really good and fast for when they get home.

The night before trim any fat from the pork fillet and cut it into bite sized cubes then put the cubes into a bowl.

Using a pestle and mortar (or a bowl and the end of a rollingpin) lightly crush the coriander seeds then sprinkle them all over the pork cubes and mix well.

Now pour over the wine and stir everything again.

Cover the bowl with a cloth and leave to marinate in the bottom of the fridge overnight.

Next day strain the pork in a large sieve over a bowl and reserve the marinade.

Then heat the oil in a medium sized frying pan; when it is really hot fry the pork pieces in 2 batches to brown them removing the first batch to a plate then returning them to the second batch.

Add the reserved marinade bring to the boil season and cover the pan with a lid and turn the heat down to a gentle simmer.

After 10 minutes add the water and then recover the pan and cook gently for a further 30 minutes.

Serve the afelia on a bed of rice.

It is very nice accompanied by a Greek salad of tomatoes onions cucumber olives and Feta cheese.

Serves 4 people

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.