- Description
- Delivery Information
- Additional information
- Cut Diagram
- Recipe
Description
Frozen cubed pork knuckle on the bone
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Pork stew with herby dumplings
Ingredients:
- 3 tbsp sunflower oil
- 1,2kg pork shoulder, cut into large chunks
- 2 large onions, very thinly sliced
- 1 tbsp flour
- 1 bulb of fennel, roughly chopped
- 2 carrots, thinly sliced on the diagonal
- 2 tbsp chopped thyme
- 2 tbsp Dijon mustard
- 400ml white wine
- 600ml hot chicken or pork stock
- zest of 1 lemon, pared into strips with a veg peeler
For the dumplings:
- 250g self-raising flour
- ½ tsp freshly grated nutmeg
- 125g cold butter
- small bunch of parsley, finely chopped
Instructions:
- Heat oven to 180°C. In a large casserole dish, heat 2 tbsp oil and fry the pork in batches until really browned all over. Transfer to a warm plate.
- Add a splash of water to deglaze the pan. Taste the juices and keep if they’re tasty, but discard them if they taste burnt.
- Heat the remaining oil in the pan, add the onion and cook over a medium heat for 10 mins, until golden. Stir in the flour, add the pork back to the pan with the remaining ingredients, bring to a simmer and cover with a lid. Put in the oven for 2 hrs until the pork is really tender, stirring once. Add a splash of boiling water if you’d like more gravy.
- Meanwhile, mix the flour and nutmeg in a bowl, season, then coarsely grate in the butter. Mix in until crumbly, stir in the parsley, then add about 4 tbsp cold water to make a soft dough. Roll into about 12 small balls. Drop into the cooked casserole, cover and cook for a further 20 mins, uncovering for the final 5 mins.
Source: essentials.co.za