For the Afelia: From the day before, place the pork in a bowl and season with salt, pepper, and 1 tablespoon of dry coriander. Pour in the dry red wine, cover the bowl with plastic wrap, and refrigerate overnight. Stir the meat occasionally to ensure even marination.
Before cooking, remove the Afelia from the fridge and let them come to room temperature. Preheat the oven to 180°C. Transfer the pork, along with the marinade, into a baking pan. Add ½ cup of water and cover the pan with non-stick baking paper and aluminum foil. Bake for 2 hours. After 2 hours, remove the foil and baking paper, turn the pork cubes, and continue baking for another 30 minutes or until the Afelia are golden brown and tender, stirring occasionally.
For the Bulgur: In a small saucepan, heat the olive oil over medium heat and sauté the chopped onion until it starts to brown, about 3-4 minutes. Add the vermicelli and stir continuously until it turns golden, about 3-4 minutes.
Add the bulgur to the pan and mix well. Stir in the grated tomato, sugar, and salt. Add the vegetable stock cube and water. Mix everything well and reduce the heat. Let the mixture simmer for about 10 minutes, stirring occasionally, until the water is absorbed and the bulgur is cooked. Once cooked, remove from heat and cover with a lid until ready to serve.
Serve the golden-brown Afelia together with the bulgur. If desired, accompany with a side of yogurt for extra flavor.
Enjoy!