Chakalaka stew with pork neck – Food & Home Magazine
Tender pork neck slow-braised in a fiery chakalaka stew, a hearty, one-pot South African flavour-packed delight that brings comfort and spice to your table.
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Cooking tools:
- Blender
- Dutch oven
- Butcher's twine
- Stove
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Plate
- Serving bowl
Ingredients
- 1 1/2 kg bone-in pork neck, cut into pieces
- Salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 x 400 g tins whole peeled tomatoes, crushed
- 1 cup dry red wine
- 4 cups beef stock
- 1 x 400 g tin chakalaka (mild or spicy, depending on preference)
- 2 sprigs rosemary
- 3 sprigs thyme
- 2 bay leaves
- Kitchen string
- Pap for 6
- Small bunch fresh parsley, finely chopped
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