Author: Keletso Motau
About: A thirsty digital media and rugby enthusiast with a penchant for a Sunday braai
Recipes & Articles by Keletso Motau
No posts found
Load more
Author: Keletso Motau
About: A thirsty digital media and rugby enthusiast with a penchant for a Sunday braai
No posts found
4
Easy
20 minutes
50 minutes
1. Heat the oil in a heavy-based pan over a medium heat. Season the pork and brown in batches on both sides, then remove and set aside.
2. In the same pan, sauté the onion, pepper, garlic, thyme, bay leaf and oregano for 5 minutes until softened.
3. Add the mushrooms and cook for a further 2 minutes, or until golden brown. Add the tomato paste and cook for 1 minute.
4. Deglaze the pan with the wine, then add the tomatoes and crush using the back of a wooden spoon. Add the stock.
5. Return the pork to the pan. Add the olives, cover and simmer for 30 minutes.
6. While the pork is cooking, prepare the potatoes according to package instructions. 7 Serve the pork with the potatoes, garnished with basil.
Photographs: Myburgh Du Plessis
Production: Keletso Motau
Food assistants: Lerato Motau And Ivan Masiyazi