Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Abi's nori risotto
Italian recipes

Abi’s nori risotto

30 minutes
Ricotta flapjacks
Cheese recipes

Ricotta flapjacks

20 minutes
Crispy Szechuan pepper tofu
Stir-fry recipes

Crispy Szechuan pepper tofu

15 minutes
  • Home
  • Recipes
  • Health conscious
Conchiglie with oven-roasted tomato sauce
Nightshade recipes

Conchiglie with oven-roasted tomato sauce

45 minutes
Classic chakalaka
Chakalaka recipes

Classic chakalaka

20 minutes
Braaied pumpkin and marrows
Braai recipes

Braaied pumpkin and marrows

25 minutes
Braaied brassicas
Braai recipes

Braaied brassicas

35 minutes
Chocolate-and-pomegranate granita
Chocolate recipes

Chocolate-and-pomegranate granita

Salmon with easy confit tomato dressing
Fish recipes

Salmon with easy confit tomato dressing

2 hours
Roast trout salad
Easter recipes

Roast trout salad

30 minutes
Peri-peri oven-roasted seafood skillet
Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour
Beetroot curry
Beetroot recipes

Beetroot curry

30 minutes
Moroccan chicken under a brick
Braai recipes

Moroccan chicken under a brick

1 hour
Mussels in fennel-and-coconut broth
Braai recipes

Mussels in fennel-and-coconut broth

25 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • 3 of 109
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Pork cacciatore

By Keletso Motau
4
Easy
20 minutes
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