Potjie No: 4
Serves: 8
Cooking Time: 2 hours
Ingredients
2 pork fillets, approx 700g each
20 large seedless prunes
10 smoked oysters
12 baby onions
5 celery sticks, sliced
12 baby potatoes, peeled
20ml butter
20ml cooking oil
15ml cake flour
250-300ml beef stock
125ml red wine
Salt to taste
5ml black pepper
5ml Maizena (cornflour)
Freshly chopped parsley for garnish
Method
Cut a lengthwise groove in each fillet and open carefully.
Fill 10 of the prunes with an oyster and arrange the filled prunes in the groove of one of the fillets.
Cover with the other fillet and bind the two fillets tightly with a piece of string.
Heat the butter and oil and braai the meat until brown.
Sprinkle the cake flour over the fillets and brown for another 2 minutes.
Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.
Season the meat with the salt and pepper and cover with the lid and allow the potjie to simmer slowly for 1 hour.
Remove the string from the meat and cut in slices but keep the pieces against each other.
Pack the veggies around the meat in the pot, add the remaining prunes’ and add a little of the stock, if necessary, and allow the potjie to simmer until the veggies are done.
Thicken the sauce with the cornflour mixed in a little water if needed.