Home
Recipes
Wheat free

Shisanyama-style chuck with harissa cauliflower salad

Beef recipes

Shisanyama-style chuck with harissa cauliflower salad

25 minutes

Seafood potjie paella

Moroccan recipes

Seafood potjie paella

40 minutes

Braaied snoek with sticky apricot glaze

Seafood recipes

Braaied snoek with sticky apricot glaze

25 minutes

Poached leeks with creamy asparagus sauce

Aliums

Poached leeks with creamy asparagus sauce

10 minutes

Snoek-and-potato frikkadels

Fish recipes

Snoek-and-potato frikkadels

30 minutes

Mushroom-and-sweet-potato patties

Braai recipes

Mushroom-and-sweet-potato patties

35 minutes

Watermelon, cucumber and grape salad

Salad recipes

Watermelon, cucumber and grape salad

10 minutes

Chicken-and-nectarine bowls

Avocado recipes

Chicken-and-nectarine bowls

10–15 minutes

Cheese soufflé omelette

Breakfast recipes

Cheese soufflé omelette

3–4 minutes

Sorghum-and-beetroot haddocks salad

Fish recipes

Sorghum-and-beetroot haddocks salad

40 minutes

Peri-peri “babalas” chicken livers

Chicken recipes

Peri-peri “babalas” chicken livers

20 minutes

Pork cacciatore

Italian recipes

Pork cacciatore

50 minutes

Load more

Pork cacciatore

By Keletso Motau

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

3 T extra virgin olive oil
1.1 kg Woolworths pork rib-eye steaks
sea salt and freshly ground black pepper, to taste
1 red onion, finely chopped
1 red pepper, finely chopped
5 cloves garlic, crushed
3 sprigs thyme
1 bay leaf
2 sprigs fresh oregano
400 g brown mushrooms, quartered
2 T tomato paste
1⁄2 cup red wine
2 x 400 g cans whole peeled tomatoes in tomato sauce
1⁄2 cup chicken stock
70 g Woolworths pitted black Kalamata and green olives
1 x 850 g Woolworths baby potato roasting kit
10 g fresh basil , to garnish

Method

1. Heat the oil in a heavy-based pan over a medium heat. Season the pork and brown in batches on both sides, then remove and set aside.

2. In the same pan, sauté the onion, pepper, garlic, thyme, bay leaf and oregano for 5 minutes until softened.

3. Add the mushrooms and cook for a further 2 minutes, or until golden brown. Add the tomato paste and cook for 1 minute.

4. Deglaze the pan with the wine, then add the tomatoes and crush using the back of a wooden spoon. Add the stock.

5. Return the pork to the pan. Add the olives, cover and simmer for 30 minutes.

6. While the pork is cooking, prepare the potatoes according to package instructions. 7 Serve the pork with the potatoes, garnished with basil.

Find more pork recipes here.

Photographs: Myburgh Du Plessis  
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi