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Pork Bones Recipe from Zimbabwe

I love pork bones!!…who doesn’t? Especially those that have been done so well, that is to say, full of flavour and tender. Yes! bones can be tender too. This is exactly how I did them here and boy did we enjoy ourselves! You are in for a treat. However, the trick is to let them simmer gently in your well seasoned liquid. That’s it. That’s the catch. 

Goes down perfectly neSadza (with pap).


Pork Bones Recipe from Zimbabwe

Recipe by Chef RumbieCourse: Traditional, MainCuisine: TraditionalDifficulty: Intermediate


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Cooking time


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Get This

  • 1 kg pork bones

  • 3 whole cloves garlic

  • Enough chicken stock to nearly cover the bones

  • 50 – 100 ml water

  • 1 1/2 tsp salt

  • 1/2 tsp curry powder

  • 3 medium tomatoes, chopped

  • 1 tbsp tomato paste

  • 1/2 medium bunch collard greens

  • 3 tbsp cooking oil

  • 1/2 medium onion

Do This

  • Get your ingredients together
  • Heat oil in pot. Add the pork bones and brown them. This will add more flavour to the final product.
  • Once browned, add the chicken stock, garlic and 1 tsp salt. Bring to the boil then reduce heat to a gentle simmer.
  • Simmer until the meat on the bones is tender and the water is finished.
  • Add onions and curry powder. Fry for 2 minutes. Add tomatoes, tomato paste and 50-100 ml water. Stir and allow to cook for 3-5 min
  • Add the leafy greens together with 1/2 tsp of salt. Stir and allow to cook for another 3-5 minutes. Your meal is ready! Enjoy!

Recipe Notes

  • For a tender outcome, let the bones simmer gently in your well seasoned liquid.