Pork Stew With Tomato Gravy

Pork Stew With Tomato Gravy is a hearty, flavourful dish that is perfect for a cold day or Sunday lunch.

Cook Time: 2 hours
Servings: 8


  • 500g pork stewing meat (must include at least 2 – 3 pork knuckle slices)
  • 600g pork goulash
  • 30ml oil
  • Salt and pepper to taste
  • 2 large onions, chopped
  • 1 large green chilli, chopped
  • 5ml each of ginger and garlic, chopped
  • 30ml meat masala
  • 2 Tbsp. tomato paste
  • 125ml chutney, lite
  • 350ml low sodium and MSG-free meat stock
  • Fresh or dried herbs of your choice
  • 3 large carrots, peeled and cut into thick slices
  • 1 can (400g) chopped tomatoes (no sugar added)
  • 30ml flat leaf parsley


  1. Heat the oil in a thick-based pot and brown the meat. Work in batches, ensuring the meat has a lovely golden-brown crust all over – season with salt and pepper. 
  2. Brown the onion and chilli in the same pot. Once the onion is soft and translucent, add the garlic, ginger, spices, tomato paste and chutney. Stir-fry for another minute. 
  3. Return the meat to the pot, add the stock and herbs, reduce the heat and simmer gently for 1 hour with the lid on. 
  4. Stir in the carrots and chopped tomato and check the seasoning. Add a pinch of salt and pepper if you like. 
  5. Simmer the stew gently for another 1 – 1,5 hours or until the meat is tender and the gravy deliciously thick. Serve with a sprinkling of fresh herbs and your favourite greens. 

Take Note

  • Starch like samp or beans can be added to the meal, sticking to max ½ cup size per serving.
  • No starch was included in the nutritional analysis.

NUTRITIONAL INFO (per serving)
Energy 1079kJ  |  Protein 31,5g  |  Carbs 13g  |  Fat 7,8g

Visit sapork.co.za for more info on pork.