Season fresh pork necks with salt and pepper, then sear in hot olive oil until golden brown. Add onions, carrots, celery, and garlic, cooking until soft and fragrant. Stir in tomato paste, crushed tomatoes, red wine, and beef stock. Mix in the chakalaka, then tie the rosemary, thyme, and bay leaves with kitchen string to make a bouquet garni and add it to the pot. Simmer slowly until the pork is tender and the sauce rich. Serve the hearty stew with fluffy pap and finish with a sprinkle of fresh parsley.
