500g pork rump, cut into large chunks
½ tsp cinnamon
½ tsp cumin powder
½ tsp allspice powder
pinch red chili flakes (to taste)
2 bay leaves
1 onion roughly chopped
10 cloves garlic, halved
2 sprigs rosemary, coarsely chopped
1 large knob butter
1 ½ cup chicken stock
½ cup white wine
2 tbsp red wine vinegar
2 desiree potatoes, cut into large pieces
1½ tsp salt
½ tsp black pepper
parsley, chopped, to garnish
Preheat oven to 175C.
In a hot pan, brown the pork chunks, seasoned with salt and pepper. Add olive oil, butter, garlic, onions, rosemary, bay leaves and the spices, and stir until the onions and garlic have softened.
Nestle the potatoes in the pan, add the red wine vinegar, white wine, season and place into the oven at 175C for 1 – 1.5 hours, until the pork is tender.
Garnish with chopped parsley sprinkled over the top.