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.

Ingredients
1.5 kg pork shin, cut in pieces
250 g bacon, cut in pieces
1 large onion, sliced
1 green pepper, cut in rings
1 clove of garlic, chopped
6 medium potatoes, cubed
4 carrots, sliced
3 celery sticks, sliced
2 turnips peeled and cubed
1 leek, sliced (only the white part)
500 ml green beans, chopped
500 ml cabbage, chopped
30 ml olive oil
1 can of tomato paste
100 ml water
2.5 ml finely mixed spices
Salt and pepper to taste

Method
Heat the oil in the pot.
Spice the meat with salt and pepper and brown the meat slightly.
Remove the meat and sauté the bacon, onion, green pepper and garlic for 15 minutes in the oil.
Replace the meat and mix the tomato paste with the water and pour over the meat.
Cover with the lid and allow the pot to simmer for 30 minutes.
Layer the veggies as they appear in the recipe and sprinkle the mixed spice over the meat.
Cover with the lid and allow the pot to simmer for a final 1 hour or until the veggies are soft.

Ingredients
2 kg leg of pork, cubed
1 large pineapple, peeled and sliced
1 large cooking apple, peeled and sliced
15 ml butter
2 large onions, sliced
1 green pepper, sliced
10 ml finely mixed spices
125 ml brown vinegar
60 ml Maizena (cornflour)
60 ml brown sugar
60 ml red wine
25ml Worcestershire sauce
250 ml boiling water
Salt and pepper to taste

Method
Melt the butter in the pot and brown the onions and green peppers until soft.
Remove and brown the meat.
Sprinkle the spices, salt and pepper over the meat.
Place the pineapple on top of the meat, then the apple and then the onion and green pepper mix.
Mix the rest of the ingredients and pour over the potjie.
Cover with the lid and allow the pot to simmer for approximately 2 hours.

Ingredients

15 ml butter or lard
7 onions, chopped
6 cloves garlic, crushed
2 green peppers, seeded and cut into quarters
250 g rindless bacon, chopped
2 packets pork sausages, pricked
1 kg Eisbein
250 ml semi-sweet wine (stein)
7 leeks, sliced
1 small bunch celery, cut up
10 large carrots, sliced into rings
14 medium potatoes, peeled
1 small bunch curly kale, cut into pieces
1 small cabbage, shredded

Method
Heat butter or fat in potjie and add onion, garlic, green pepper and bacon and sauté until vegetables are transparent.
Add sausages and Eisbein.
Heat wine in separate potjie and pour over meat.
Cover with lid and simmer for 20 minutes.
Layer remaining ingredients in order listed, replace lid and simmer slowly for 2 – 2.5 hours.
Do not remove lid.
When cooked, stir carefully without breaking up sausages.

HERBED DUMPLINGS
500 ml cake flour
10 ml baking powder 2 ml salt
2 ml onion salt
5 ml dried parsley 250 ml milk
1 egg

Method
Heat oil in potjie, add meat and turn to seal.
Heat remaining ingredients, except vegetables, in a smaller potjie and pour over meat. Simmer over medium heat for about 2 hours.
Prepare dumplings 30 minutes prior to serving:
Sift all dry ingredients together.
Beat milk and egg together.
Add to dry ingredients and mix well.
Allow to stand for about 20 minutes before cooking.
Add vegetables to potjie and simmer for a further 20 minutes.
Add dumplings by the spoonful, replace lid and simmer for a further 10-12 minutes. Do not remove lid until cooking is complete.

BRAAI SAUCE
2 large onions, chopped
2 cloves garlic, crushed
15 ml cooking oil
250 ml meat stock
125 ml brown vinegar
250 ml tomato sauce
30 ml Worcestershire sauce
5 ml brown sugar
5 ml salt
Freshly ground black pepper to taste
1 ml ground cloves
1 ml ground ginger
30 ml chutney
30 ml sweet sherry

Method
First make the braai sauce:
Mix all the ingredients, except sherry, in a small potjie and simmer for 30 – 45 minutes until flavours are thoroughly blended.
Add sherry during last 5 minutes of cooking time, then set sauce aside.
Heat larger potjie, place meat into potjie, fat-side down, and brown.
Add braai sauce and simmer for 1.5 – 2 hours or until meat is almost cooked.
Scrub potatoes and place on top of meat.
Add green beans.
Cover with lid and simmer for a further 30 minutes until potatoes are cooked.

MUSTARD BREAD
4 slices bread (white, whole-wheat or French)
60 g soft butter
15 ml prepared French mustard

Method
Fry bacon in potjie until crisp.
Remove and set aside.
Add meat a few pieces at a time and brown.
Add onion and sauté until transparent.
Add carrots and celery and sauté lightly.
Heat beer, stock, bay leaf and seasoning in a smaller potjie and add to meat.
Cover with lid and simmer for 1.5 – 2 hours or until meat is tender.
Season with lemon rind and juice.
Add peas and simmer a further 5 minutes.
Meanwhile, blend butter and mustard together and spread on bread. (Cut large slices in half but leave French bread slices whole).
Place butter-side up on top of meat.
Replace lid and simmer for another 10 minutes until the pan juices have soaked into the bread.
Do not stir.