Lifestyle
Warm your winter with hearty pork stew
Tender pork, carrots and chopped tomatoes create a hearty, thick stew that will warm you from the inside out.
Ingredients
- 1.5kg pork stewing meat (make sure it includes at least 3-4 pork knuckle slices)
- 500g pork goulash
- 30ml oil
- salt and pepper to taste
- 2 large onions, chopped
- 1 large green chilli, chopped
- 5ml each chopped ginger and garlic
- 30ml meat masala
- 2 tablespoons tomato paste
- 125ml chutney
- 350ml meat stock
- a bouquet garni
- 3 large carrots, peeled and cut into thick slices
- 1 tin (400g) chopped tomato
- 30ml flat-leaf parsley
Method
- Heat the oil in a thick-based pot and brown the meat. Work in batches, ensuring the meat has a lovely golden-brown crust all over – season with salt and pepper.
- Brown the onion and chilli in the same pot. Once the onion is soft and translucent, add the garlic, ginger, spices, tomato paste and chutney. Stir-fry for another minute.
- Return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on.
- Stir in the carrots and chopped tomato, and check the seasoning.
- Simmer the stew gently for another 1–1.5 hours or until the meat is tender and the gravy deliciously thick. Serve with a sprinkling of fresh herbs, buttery samp, beans, and your favourite greens.
