Stews warm you up during the autumn rains and winter frost. Stewing meat slowly enhances and deepens the flavours. Try our over-cooked pork stew.

 

1kg pork neck

1 bundle of thyme

half a bundle of sage

4 cloves of garlic

4 tbsp sea salt

2 tbsp whole black peppers

1 lemon

10 small onions

2 carrots

2 parsnips

1 can of crushed tomatoes

half a chilli

200g black beans

1 pack of cherry tomatoes

50g green beans

salt

a pinch of sugar

 

Remove some of the surface fat of the meat, but not all of it. Chop the herbs and crush the garlic cloves. Grind the herbs, garlic, salt and black peppers into a paste with a mortar and pestle. Add the lemon juice. Rub the paste onto the meat and let it season for at least 2 hours, or overnight.

Halve the onions, and cut the carrots and the parsnips into the size of the onion halves. Brown the meat and vegetables in a pot. Add water to cover the meat. Cover with a lid and cook at 150°C for 4–5 hours. The meat is cooked when you can easily tear a piece of it away with a fork.

Place the meat into another dish and allow the remaining liquid to reduce to half of the original amount. Add the crushed tomatoes, chopped chilli and cooked black beans. Add the green beans and halved cherry tomatoes last. Season the sauce with salt and a pinch of sugar.

Shred the meat and serve with the sauce.