Pork neck bones are meaty, and when braised, the meat is moist, tender, and tasty. This pork neck stew is a tasty and easy to make recipe.

Equipment: Hart 200 mm J7 Pot
Prep time: 30 mins
Cooking time: 1 hour 40 mins
Serves: 4 people

Ingredients

3 tbsp sunflower oil (45 ml)
1 kg pork neck
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
3 stalks celery, diced (optional)
4 medium carrots, peeled and diced
2 medium potatoes, peeled and diced
3 tbsp parsley, chopped (45 ml)
6 cups chicken stock (1½ l)
1 tbsp cake wheat flour (15 ml)
1 tbsp butter, melted (15 ml)
Salt and pepper, to taste
Fresh parsley, chopped, to garnish

Method

1. In a large heavy based saucepan, heat oil and brown the pork for 6 minutes; transfer to a plate.
2. Add onions, garlic and celery; sauté until onions are soft.
3. Add meat, carrots and potatoes to the pot.
4. Stir in parsley and add chicken stock.
5. Reduce heat, partly cover pot, simmer for 90 minutes or until the meat is very tender.
6. Add more stock if the stew starts to cook dry.
7. Mix together flour and butter, stir into the stew, continue simmering until stew thickens.
8. Add salt and pepper.
9. Ladle into bowls, top with parsley.
10. Serve with rice, pap or idombolo (steamed dumplings).