Name: Pork stewed in red wine with dumplings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 servings
Cuisine: Can Be Frozen
Ingredients: 1.5 kg pork cubed; salt and freshly ground black pepper; flour cake; oil and butter for frying; 3 onions peeled and sliced; 250 g bacon sliced; 200 g mushrooms sliced; 2 bay leaves; 300 ml wine red; 500 ml readymade chai tea; lemon zest and juice; fresh thyme sprigs; 180 ml flour cake; 80 ml maize meal; 7 ml Baking powder; 5 ml sugar, salt and pepper; 30 ml butter; 125 ml yoghurt plain; thyme sprigs

Recipe Disclaimer

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Ingredients (19)

STEW

1.5 kg	pork — cubed
	salt and freshly ground black pepper
	flour — cake
	oil — and butter for frying
3	onions — peeled and sliced
250 g	bacon — sliced
200 g	mushrooms — sliced
2	bay leaves
300 ml	wine — red
500 ml	readymade chai tea
	lemon — zest and juice
	fresh thyme sprigs
180 ml	flour — cake
80 ml	maize meal
7 ml	Baking powder
5 ml	sugar, salt and pepper
30 ml	butter
125 ml	yoghurt — plain

TO COMPLETE

thyme sprigs

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Method:

1. Stew Season the pork with salt and pepper and roll in the
cake flour to coat.

2. Heat a little oil and butter in a large pot that has a
lid. Stir-fry the meat until golden brown. Remove from the pot.

3. Stir-fry the onions and bacon until done (set aside a few
rashers for garnishing). Add the mushrooms and stir-fry briefly.

4. Add the bay leaves, red wine and ice tea and bring to the
boil. Turn down the heat and simmer for about 15 minutes or until a fragrant
sauce has formed. Stir in the lemon juice, zest and thyme.

5. Dumplings: Mix the dry ingredients. Use your fingertips to rub in the butter. Cut
in the yoghurt with a knife until just combined.

6. To complete: Add the meat to the wine mixture and cook
until fragrant and done.

7. Add spoonful’s of the dumpling dough to the pot. Cover
with a lid and simmer for 10-15 minutes or until the dumplings are cooked
through.

8. Garnish the stew with the thyme and reserved bacon rashers
and serve.