Healthy Oven-Baked Afelia with Bulgur Pilaf

• • 1 ½ kg Pork bacon, cut into large cubes
• • 2 cup Dry red wine (500ml)
• • 1 ½ tsp Salt (12g)
• • ½ tsp Black pepper
• • 2 tbsp Ground dry coriander (20g)
• • ½ cup Water

For the Bulgur Pilaf

• • ⅓ cup Olive oil (85ml)
• • ½ cup Onion, finely chopped (75g)
• • ½ cup Vermicelli pasta (70g)
• • 1 ½ cup Bulgur wheat for pilaf (340g)
• • 1 cup Fresh grated tomato (250g)
• • 1 tsp Sugar (5g)
• • 1 ½ tsp Salt (12g)
• • 1 vegetable stock cube
• • 1 L Water (4 cups)

For the Afelia (Marinated Pork):

1. 1. The day before, place the meat in a bowl and sprinkle with salt and pepper. Add one spoonful of dry coriander and the dry red wine. Cover with plastic wrap and place the afelia in the refrigerator. Occasionally, take it out of the fridge and mix the meat so it marinates evenly all over. Take the afelia out of the fridge and let it come to room temperature. Place them in a baking dish along with their juices, the water, and cover with non-stick parchment paper and aluminum foil. Bake in a preheated oven at 180°C (350°F) for 2 hours. Remove from the oven, take off the cover, turn the afelia, and continue baking for another 30 minutes or until they are browned and tender. Stir occasionally.

For the Bulgur Pilaf:

1. 1. In a small saucepan, add the olive oil and sauté the onion until it starts to color, for about 3 - 4 minutes. Then, add the vermicelli and stir until it toasts, about 3 - 4 minutes. Let the vermicelli gain color, as this is what will give flavor to our bulgur. Add the bulgur and stir. Add the tomato, sugar (to balance the acidity of the tomato), and stir. Add the salt, the vegetable stock cube, and the water. Stir well, lower the heat, and simmer for about 10 minutes. Stir occasionally. Cook until all the water evaporates and the bulgur is cooked. Remove from the heat and cover with the lid until the afelia are done. Serve the afelia together with the bulgur and accompany with yogurt if desired.