Recipe FAT bastard Chardonnay Zola Nene Pork Stew

Recipe: FAT bastard Chardonnay paired with Zola Nene’s Pork Stew with dombolo for Chardonnay Day

FAT bastard Chardonnay, one of South Africa’s top selling and favourite Chardonnays, 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. FAT bastard is working alongside the talented Zola to create the perfect winter warmer recipe pork stew with mushrooms that perfectly pairs with the rich round flavours of its celebrated Chardonnay.

Recipe FAT bastard Chardonnay Zola Nene Pork Stew

Pork Stew with Dombolo

Serves 4-6
Prep time: 30 min
Cooking time: 1 hour 30 min


  • 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
  • 750 ml vegetable stock
  • 2 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
  • 2 cups warm water


Heat oil in 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 ono 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.

Serve with a chilled glass of FAT bastard Chardonnay and ENJOY!

Recipe FAT bastard Chardonnay Zola Nene Pork Stew

Riekie Viljoen from FAT bastard suggests that Chardonnay is the perfect white wine choice during the cooler months in the southern hemisphere. FAT bastard’s Chardonnay is known for its rich buttery notes with undertones of vanilla and a creamy texture on the palate. According to the brand, it pairs exceptionally well with heaty winter dishes such as pork stew.

The FAT bastard Chardonnay is available nationally, retailing at approximately R115 for the 750ml glass bottle and approximately R170 for the 2l.