South African Spiced Roast Pork Stew

One of the truly amazing things about South Africa was the diversity of cultures. The area, especially the Capetown area, is a real melting pot. There are influences from Asia, India, Portugal, Netherlands, France, Germany and England but to name a few that just scratch the surface. I had some very interesting dishes that combined some Asian/Indian flavors with some “native” South African. As it is a cold, dreary and rainy day a warm bowl of “comfort” food is what is called for. Here is a roast pork stew that comforts me by taking me back to the Dark Continent.

  • 4-5 pounds trimmed pork (I use the end cuts of the loin)
  • 2 -3 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp anchovy paste
  • 1 tbsp tomato paste
  • 1 tbsp Doc’s African 5 Spice
  • 1 tbsp garam masala
  • 1 tsp hot paprika
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 1 ½ cups thinly sliced onion
  • 1 ½ cups carrots in ~ 1 inch chunks
  • ¼ cup AP flour
  • 2 cups white wine
  • 2 cups chicken stock
  •  2 bay leaves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh cilantro
  • 1 pound potatoes, chopped into ~ 1 inch cubes
  • 1 packet unflavored gelatin
  •  ½ cups pearl onion
  • 1 cup frozen peas
  • Salt and fresh ground pepper, to taste

Preheat the oven to 300 degrees F. Cut the pork into rough ~ 1 inch bits and set aside. Combine anchovy, garlic and tomato paste in a small bowl and set aside. Using a Dutch oven or other heavy bottomed oven proof pot, heat the oil until smoking. Brown the pork in batches and remove. Add back the meat, the carrots and onions to the Dutch oven over medium heat. Cook until onions have softened, around 1-2 minutes. Add the garlic, anchovy, and tomato paste mixture as well as the 5-spice, garam masala, paprika and turmeric and cook another 30 seconds. Add the flour, coating the components and cook another 30 seconds. Add the wine, and increase the heat to high and cook for about 2 minutes, or until the liquid has slightly thickened. Add the chicken stock. Add the bay leaves, thyme and cilantro and bring to a simmer. Transfer to the oven and cook for 90 minutes. Add the potatoes and cook for another 45 minutes. While this is cooking, bloom 1 packet of unflavored gelatin in a separate bowl. After the potatoes have cooked for 45 minutes, remove from the oven and place over medium heat on the stovetop. Add the peas and pearl onions and cook for about 10-15 minutes. Increase the heat to high, add the gelatin and stir until dissolved, about 3-5 minutes. Remove from heat, season with salt and pepper and serve.

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