Pat the pork pieces dry with kitchen paper. Fry the pork pieces in heated olive oil until golden brown. Add the onion and garlic, and sauté until the onion becomes soft.

Add the white wine, chicken stock powder. salt, pepper and spices and cover with a lid. Reduce the heat to a simmer and cook gently until the pork pieces are almost tender.

Add the mealies and cauliflour and cook until the mealies are soft.

Test and adjust seasoning. Add a little hot water during the cooking process if it tends to become dry.

Just before serving, thicken the sauce with the cornflour paste and heat until the sauce is thick. Serve with mash potato or noodles.

Variation: replace the white wine with pineapple or apple juice. Add 1 tablespoon of chutney to the ingredients for a delicious, tangy taste.