Τηγανίζοντας το χοιρινό. Πηγή: Στάλω Λαζάρου.
Smoked and wine-cured pork, cut into cubes, fried and then cooked in wine and dry coriander. The recipe comes from Spilia in the Nicosia district.
Name - Recipe
Κρασάτη χοιρινή τηγανιά.
For 4 persons:
500 g smoked and cured pork, cut into cubes
6 medium-sized potatoes, peeled and diced
1 tablespoon dry coriander, crushed
1 large onion, cut into rings
½ glass of red dry wine
1 tablespoon of olive oil
Salt (as much as needed)
Fry the potatoes until they are cooked and browned. Transfer them to a plate lined with absorbent paper. Leave some oil in the pan and sauté the onion until it softens. Add the meat and sauté for 3' to 4'. Add the potatoes, the coriander, wine and salt (if necessary). Simmer over a low heat for 5 minutes. (Antonis Dockray, Cooking Cypriot food 2012-2013)
Sautéing.
Frying.
Simmering.
Additional information and bibliography
Recording: Anthony Dockray (12 years old, student of C Idaliou Primary School) from a narration by Marios Dockray (34 years old, Dali). See Cyprus Food and Nutrition Museum (2014); Cooking Cypriot food 2012-2013 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
Χοιρινό (αφέλια) με πατάτες, πιάτο παρόμοιο με την κρασάτη τηγανιά. Πηγή: Αυγούστα Στυλιανού.
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