Description
Slow cooked pork hocks with tomatoes, onions, sweet potato, garlic and spices in a rich gelatinous Zimbabwean mazondo stew.
Ingredients
Units Scale
- 4 large pork hocks, cut into sections
- 1/3 cup red wine vinegar
- 4 Roma tomatoes, chopped
- 1 large sweet potato, cubed
- 2 cups chicken stock
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 2 tbsp Worcestershire sauce
- 2 spring onions, sliced
- 1 chilli pepper, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- salt
- freshly ground black pepper
- cooking oil
Instructions
- Soak pork hocks in red wine vinegar and water for 10 minutes, then pat dry.
- Season with salt and pepper, then sear until deeply browned on all sides. Set aside.
- In the same pot, sauté onion, garlic, chilli, and spring onions until softened.
- Add tomatoes, spices, and Worcestershire sauce, cooking until the base becomes rich and aromatic.
- Stir in sweet potato and chicken stock, simmer briefly to start softening.
- Return pork hocks to the pot, cover, and slow cook for 3 hours until tender and gelatinous.
- Adjust seasoning and finish with fresh spring onions before serving.