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FAST: 1½ hours
Slow: 4¾ to 5¾ hours 40 minutes active
This simple, rustic braise is based is on the pork stew called afelia from the Mediterranean island-country of Cyprus. The red wine, reduced to concentrate its flavor, lends depth, but the citrusy notes of ground coriander and a spoonful of lemon juice added at the end balance the richness of the pork. The oregano and parsley aren’t needed until it’s time to finish the sauce, so you can prep the herbs while the pork cooks. Serve the stew with crusty bread, simply prepared potatoes or a hearty grain such as bulgur.
tablespoons extra-virgin olive oil, plus more to serve
medium yellow onion, halved and thinly sliced
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