Slow-Braised Pork Neck and Chakalaka Potjie

Method

Brown the meat

1. 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

2. 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.

3. Stir in the tomato paste and cook for 2 to 3 minutes until it darkens slightly and smells rich.

4. 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

5. 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.

6. 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.

7. 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.