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.

Good news! The best cuts of meat for pork stew are also some of the most affordable. Pork knuckle slices, in particular, are ideal for stews due to their rich marbling, which breaks down during slow cooking to create fork-tender meat. Recipe compliments of Eskort.

Prep time: 45 min | Cook time: 150 min | Total time: 195 min


  • 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


  1. 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. 
  2. 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.
  3. Return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on. 
  4. Stir in the carrots and chopped tomato, and check the seasoning.
  5. 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. 

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