Greek Pork Afelia | Tender Red Wine Pork Stew

Cut the pork shoulder into bite-sized 3-4 cm cubes. In a bowl, combine the meat cubes with half of the 300 ml dry red wine (150 ml), minced garlic, cinnamon, and a little ground black pepper. Let it marinate in the refrigerator for at least 20-30 minutes so the meat absorbs the deep flavors.

Finely dice the onion. Once the marinating time is up, remove the meat from the marinade, drain thoroughly in a colander, and set aside the spiced red wine marinade for later use.

Heat the extra virgin olive oil in a heavy-bottomed cast-iron pot or deep pan over medium-high heat. Add the drained pork in two batches and brown on all sides for 6-8 minutes, until a nice, even golden-brown crust forms.