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Winter Stew with White Wine

Prep Time15 minsCook Time45 minsTotal Time1 hr

An old favourite, this recipe never fails to please

 12 kg Pork stewing pieces (ask your butcher to keep the pieces quite big)
 25 ml Olive oil or any other fresh cooking oil
 1 Onion, chopped
 2 Cloves garlic, finely chopped
 Salt and pepper to taste
 3 ml Each fine cumin, coriander and your favourite meat spice
 2 ml Mealies on the cob, cut into round slices
 ½ Cauliflour, broken into pieces
 350 ml White wine
 5 ml Chicken stock powder
 15 ml Cornflour, mixed with a little water
1

Pat the pork pieces dry with kitchen paper

2

Season with salt and pepper

3

Fry the pork pieces in heated olive oil until golden brown

4

Add the onion and garlic, and sauté until the onion becomes soft

5

Add the white wine, chicken stock powder. salt, pepper and spices and cover with a lid

6

Reduce the heat to a simmer and cook gently until the pork pieces are almost tender

7

Add the mealies and cauliflour and cook until the mealies are soft

8

Test and adjust seasoning. Add a little hot water frequently during the cooking process if it tends to become dry

9

Just before serving, thicken the sauce with the cornflour paste and heat until the sauce is thick. Serve with mash potato or noodles