Winter Stew with White Wine

An old favourite, this recipe never fails to please



  • 12 kg Pork stewing pieces (ask your butcher to keep the pieces quite big)
  • 25 ml Olive oil or any other fresh cooking oil
  • 1 Onion, chopped
  • 2 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 3 ml Each fine cumin, coriander and your favourite meat spice
  • 2 ml Mealies on the cob, cut into round slices
  • ½ Cauliflower, broken into pieces
  • 350 ml White wine
  • 5 ml Chicken stock powder
  • 15 ml Cornflour, mixed with a little water


Pat the pork pieces dry with kitchen paper

Season with salt and pepper

Fry the pork pieces in heated olive oil until golden brown

Add the onion and garlic, and sauté until the onion becomes soft

Add the white wine, chicken stock powder. salt, pepper and spices and cover with a lid

Reduce the heat to a simmer and cook gently until the pork pieces are almost tender

Add the mealies and cauliflower and cook until the mealies are soft

Test and adjust seasoning. Add a little hot water frequently during the cooking process if it tends to become dry

Just before serving, thicken the sauce with the cornflour paste and heat until the sauce is thick. Serve with mash potato or noodles