Pork Tomato Bredie: The ultimate recipe for comfort

This fragrant, aromatic dish is an old-time favourite and resembles South African comfort food at its best. Increase the portion size by adding veggies like chopped carrots, cauliflour and baby marrows for a low-cost, delicious family meal.

INGREDIENTS

5 – 6 servings

750 – 850 g pork stewing meat
Salt and black pepper to taste
20 ml cake flour
30 ml cooking oil
1 large onion, chopped
2 cloves garlic, crushed
3 ml (pinch) ground cloves
3ml (pinch) fine cumin
1 cinnamon stick (optional)
1 x 410g tin chopped tomatoes
1 x 80g tin of tomato puree
500 ml beef or chicken stock
2 large or 4 smaller tomatoes, chopped
4 potatoes, peeled and chopped
8 – 10 small onions, peeled and kept whole
15 ml cornflour (Maizena mixed to a paste with cold water)
10 ml sugar
25 ml chopped parsley (optional)

METHOD

Season the pork pieces with salt and pepper and roll in the flour. Shake off excess flour.

Heat the oil in a heavy-based pot and fry the pork cubes in batches until golden brown. Remove pork from the pot and stir-fry the chopped onion and garlic in the same oil until soft. Add the cloves, cumin and cinnamon stick and fry another 2 minutes.

Add the tinned tomatoes, tomato puree and beef stock and cover the pot with a tight lid. Check occasionally and add some hot water to keep enough sauce in the pot.

Reduce the heat and simmer for 45min - 1 hour or until the pork is almost tender.

Add the chopped fresh tomatoes, potatoes and small onions, season again with salt and pepper and simmer with the lid on until the potatoes are soft.

Add the sugar and cornflour paste and stir over low heat until the sauce has thickened.

Serve with samp and beans.

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