Bone-in pork neck is one of the most affordable cuts at the butcher, and a long, slow braise in tomato, red wine and chakalaka makes it meltingly tender. There is no added sugar, so it suits anyone watching their blood glucose.
- Prep
- 25 min
- Cook
- 3 hr 20 min
- Resting
- 10 min
- Total
- 3 hr 55 min
- Serves
- 6 servings
You will need large heavy-based pot or no. 3 potjie · kitchen string · tongs · wooden spoon · box grater · chopping board and sharp knife
Ingredients
For the potjie
For the herb bundle
Method
Brown the meat
Season the pork pieces well with salt and pepper. Heat the olive oil in a large heavy-based pot or potjie over medium-high heat and brown the pork in batches until golden on all sides, about 4 minutes per batch, then lift out and set aside.
Build the sauce
Lower the heat to medium, add the onions to the same pot and cook for 2 to 3 minutes until they begin to soften. Add the chopped carrots and celery and cook for 5 minutes, then stir in the garlic for 1 minute.
Stir in the tomato paste and cook for 2 to 3 minutes until it darkens slightly and smells rich.
Add the crushed tomatoes with their juices, the grated carrot, the red wine, beef stock and chakalaka, stirring to lift anything stuck to the base. For a smoother sauce, blitz the chakalaka briefly before adding it.
Slow braise
Tie the rosemary, thyme and bay leaves together with kitchen string and drop the bundle into the pot. Return the pork and any resting juices.
Bring to a gentle boil, then turn down to a low simmer, cover and cook for 1 hour 30 minutes. Uncover and simmer for another 1 hour 30 minutes, stirring now and then, until the pork falls off the bone and the sauce has thickened.
Remove the herb bundle and let the potjie stand for 10 minutes. Skim off and discard any oil that rises to the surface, then taste and adjust the seasoning before serving.
Tips
- For a leaner pot, use 1.2 kg pork fillet cut into chunks, trimmed of visible fat, and simmer for only 40 to 50 minutes so it stays tender.
- Lamb neck works with the same timing, while beef shin may need an extra 30 minutes until it is soft.
- Serve with cauliflower mash or a small portion of maas-free pap and a green salad to keep the carbohydrates in check.
- The stew tastes even better the next day; chill overnight, lift off the set fat and reheat gently, or freeze for up to 3 months.
Slow-Braised Pork Neck and Chakalaka Potjie: your questions answered
Is this pork neck potjie suitable for diabetics?
Yes, it has no added sugar and about 19 g of carbohydrate per serving, mostly from vegetables. Check that your chakalaka tin has no added sugar and serve it with low-carb sides such as cauliflower mash.
Can I cook it over the fire in a potjie pot?
Absolutely; use a no. 3 potjie over a few coals at the sides, keeping it at a lazy simmer and adding a splash of stock if the sauce reduces too fast.
What can I use instead of red wine?
Replace it with the same amount of extra beef stock plus 15 ml red wine vinegar for a little sharpness.
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