Stew: Season the pork with salt and pepper. Heat the olive oil in a large, heavy-based pot over medium-high heat and brown the pork pieces in batches until browned on all sides. Remove and set aside. Add the onions to the same pot and sauté for 2-3 minutes until starting to soften. Add the carrots and celery and cook for another 5 minutes until tender. Stir in the garlic and cook for a further minute. Stir in the tomato paste and cook for 2-3 minutes to develop depth of flavour. Add the crushed whole tomatoes with their juices, followed by the red wine, beef stock and chakalaka. If preferred, you can blend or lightly blitz the chakalaka before adding it for a smoother sauce. Tie the rosemary, thyme and bay leaves together with kitchen string, and add to the pot. Return the pork and any resting juices to the pot. Bring to a gentle boil, then reduce the heat to a low simmer. Cover and cook for 1½ hours, then uncover and continue simmering for a further 1½ hours, or until the pork is tender and the sauce has reduced and thickened. Remove the herb bundle, then taste and adjust the seasoning. The pork should be tender and falling off the bone. Chakalaka can add extra oil to the stew – skim off and discard any excess, if needed.
To serve: Spoon the hot chakalaka pork stew over generous helpings of pap and garnish with fresh parsley.
