Zola Nene’s pork stew with dombolo
FAT bastard Chardonnay has collaborated with award-winning cookbook author, TV Chef and food stylist Zola Nene for this year’s Chardonnay Day, celebrated on the 25th of May, to create the perfect ‘winter warmer’ recipe.
SERVES 4-6 | PREP TIME: 30 min | COOKING TIME: 1 hr 30 min
INGREDIENTS
- 2 Tbs olive oil
- 1kg stewing pork
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 Tbs garam masala
- 250g button mushrooms, halved
- 2 Tbs curry powder
- 2 garlic cloves, sliced
- 1 tsp paprika
- 750ml vegetable stock
- 3 Tbs chopped fresh parsley
- Salt and pepper to taste
For the dombolo
- 3 cups cake flour
- 5g instant dry yeast
- 1 Tbs sugar
- 1 tsp salt
- About 2 cups warm water
METHOD
Heat oil in a pot, season pork with salt and pepper, then fry in the oil until browned on all sides, you may need to do this in batches. Remove from the pot and set aside.
To the same pot, add onions and carrots and sauté until the onions soften.
Add garam masala, paprika and curry powder then sauté for a few seconds to cook the spices. Add garlic and mushrooms and stir to coat in the spices.
Return pork to the pot, add stock, season to taste, bring to a simmer, cover and allow to cook for an hour or until the meat is tender. Season with salt and pepper to taste and stir in the parsley.
For the dombolo
Place the flour, yeast, sugar, and salt into a bowl and mix together.
Slowly add the water, a little at a time until a soft dough form (you may need more or less water).
Tip onto a floured surface and knead until the dough is smooth and elastic (± 10 minutes).
Place into an oiled bowl, cover and allow to prove for 30 minutes or until doubled in size.
Tip out onto a floured surface and knead to knock out the air, then divide into even pieces (between 6-8) and form into balls. Place the dough balls onto the stew, cover with a lid then simmer over low heat for 20-25 minutes or until dough balls have risen and cooked through.
Zola Nene's pork stew with dombolo
Ingredients
- 2 Tbs olive oil
- 1kg stewing pork
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 Tbs garam masala
- 250g button mushrooms, halved
- 2 Tbs curry powder
- 2 garlic cloves, sliced
- 1 tsp paprika
- 750ml vegetable stock
- 3 Tbs chopped fresh parsley
- Salt and pepper to taste
- For the dombolo
- 3 cups cake flour
- 5g instant dry yeast
- 1 Tbs sugar
- 1 tsp salt
- About 2 cups warm water
Instructions
Heat oil in a pot, season pork with salt and pepper, then fry in the oil until browned on all sides, you may need to do this in batches. Remove from the pot and set aside.
To the same pot, add onions and carrots and sauté until the onions soften.
Add garam masala, paprika and curry powder then sauté for a few seconds to cook the spices. Add garlic and mushrooms and stir to coat in the spices.
Return pork to the pot, add stock, season to taste, bring to a simmer, cover and allow to cook for an hour or until the meat is tender. Season with salt and pepper to taste and stir in the parsley.
For the dombolo
Place the flour, yeast, sugar, and salt into a bowl and mix together.
Slowly add the water, a little at a time until a soft dough form (you may need more or less water).
Tip onto a floured surface and knead until the dough is smooth and elastic (± 10 minutes).
Place into an oiled bowl, cover and allow to prove for 30 minutes or until doubled in size.
Tip out onto a floured surface and knead to knock out the air, then divide into even pieces (between 6-8) and form into balls. Place the dough balls onto the stew, cover with a lid then simmer over low heat for 20-25 minutes or until dough balls have risen and cooked through.
ALSO SEE: How to enhance your winter roasts
Issued by Republic PR
Feature image: Supplied
